Chef Dad's Southwestern Crab Cakes

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By Jennifer Thomas By Jennifer Thomas


1 pound lump crab beat
1/2 cup mayonnaise
1 large avocado (skin and seed removed)
1 egg yolk
1 tsp. lime juice (fresh squeezed)
Kosher salt and black pepper
1/4 cup scallions (green part only, diced)
1/2 cup red bell pepper (diced small)
2 cups (about 8 oz.) of panko bread crumbs
1 tsp. ground cumin
Approx. 1 cup canola or vegetable oil (for frying the crab cakes)


1) In a food processor, combine mayonnaise, avocado, egg yolk, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and the lime juice. Turn unit on for about 15 seconds. Turn off and scrape the sides and turn on again until well combined. Taste to see if you like a bit more salt or pepper. Put in a container, cover and refrigerate until you are ready to make the crab cakes, up to 1 day ahead of time.

2) Drain your crab meat of excess water then put in a large bowl with the diced scallions and red bell peppers. Now, add 2 tablespoons of bread crumbs, a few pinches of salt and pepper and only 1/4 cup of the avocado mixture over the crab meat then toss to combine. Save the rest of that avocado mixture for plating sauce when serving them.

3) 3) Mix together your bread crumbs and cumin in a small casserole dish to dredge your cakes into. Form your crab cakes then put into the bread crumbs to coat on both sides. Put the cakes on a wax paper-covered plate. Cover with foil and put in the refrigerator for 30 minutes to bind together.

4) When you're ready to cook these, put enough oil in a large skillet to get about 1/4 inch deep. Heat the oil to 325 degrees and fry them for about 1 to 2 minutes per side. Check them after about 60 seconds to be sure they aren't getting too brown. When you serve them, put a few heaping spoonfuls of the sauce in the middle of the plate and set the crab cake right on top then put a small spoonful more on top.

Cook's Notes: This recipe should make at least 4 large or 8 small crab cakes.