A friend gave me a bunch of shredded crab cake and I am unsure what to do with… So I am experimenting tonight…
Crab cake recipe… seems easy enough!
- 1/2 ripe medium California avocado, pitted and peeled
- 1 tablespoon low-fat mayonnaise
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1 fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise
- 1/4 cup fat-free (skim) milk
For crab cakes
- 1 pound jumbo lump crabmeat, picked over and coarsely shredded
- 3 tablespoons low-fat mayonnaise
- 1/4 cup minced fresh chives
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/2 cup panko (Japanese bread crumbs)
- 1 tablespoon unsalted butter
- 2 garlic cloves, smashed
- 1/2 teaspoon herbes de Provence or 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.
Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and purée until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.
Make crab cakes:
Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.
Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.
Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.
Maybe I will try a sushi roll… Looove this visual recipe:
Serving California Rolls at your next party is sure to make it ROCK!
Ingredients for Rock n’ California Rolls:
1 cup Jasmine white rice (or sushi rice, of course)
2 tsp rice wine vinegar
1 tsp sugar
8-10 avocado slices
12 cucumber sticks from seeded, peeled cucumber
1 tbs mayonnaise
3/4 cup shredded “crab” meat
4 sheets nori (seaweed paper)
soy sauce & wasabi for serving
Rinse rice and prepare with 1 1/2 cups water, rice wine vinegar and sugar. Cook rice as you normally would, covered, for 15-17 minutes. Cut avocado slices and cucumber sticks from seeded, peeled cucumber. Add mayonnaise to shredded “crab” meat.
On a bamboo mat, place a piece of plastic wrap and the seaweed (nori).
With wet hands, press rice onto one side of the nori.
Sprinkle sesame seeds on the rice side and flip it over.
Lay a row of cucumber sticks (3).
Lay a row of Hass avocado (2-3).
Evenly distribute crab mixture on top of cucumber and avocado. Roll up with mat while squeezing with your hands.
Slice into six or eight bite-sized pieces and serve with wasabi and soy sauce.
Unless you’ve been to The Sushi Academy, I recommend a wet serrated knife for ease of cutting. Makes 4 rolls of 6-8 pieces each. Serve 2-3 as an appetizer or 6-8 for a main course.
For a real show stopper, serve with a Saketini.
* From AverageBetty Looove her! I’m hoping it will turn out wonderful.
On another hand, here’s a recipe worth trying:0
Mother of three, web developer, web addict, web-everything. Love reading, writing, eating & traveling. I have recently found out success is completely unrelated to the amount of money in your bank account…