Guacamole Wasabi Crab Cake & Avocado Mimosa

Lisa G. Sweet Pantry Gal

By
@2sweetinc

Iv only made crab cakes once, it was a simple recipe off the web. After i had made a creamy guacamole I thought this could be a base for crab cakes. With some added ingredients the crabby cake was born.
A special garnish with my dried lemons, You will Love. Recipe below.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4-6
Prep:
20 Min
Cook:
10 Min
Method:
Pan Fry

Ingredients

1 lb
crabmeat
2/3 c
italian bread crumbs
1
ripe avocado
1 Tbsp
mayo
1 Tbsp
worcestershire sauce
1 Tbsp
old bay seasoning
1 tsp
lemon pepper
1
wisked egg
1-2 c
panko and lemon pepper
fresh dill

Step-By-Step

1Combine crab and breadcrumbs.
Mash avocados and add rest ingredients. Except panko and lemon pepper.
Combine crab mix with avacado mix. Make into 8 patties, Coat patties in panko with tsp lemon pepper refriderate for at least 1/2 hour.
2Place crab cakes on a medium heated pan of olive oil.
Cook both side til crispy and golden brown aprox 3min per side.
3Avacado wasabi tarter.
1 pureed avocado
2tbsp mayo
1tbsp dill relish
1tbsp wasabi paste (or to taste)
Mix and top or serve on side crab cakes
4I dried sliced lemons (1/8 inch slices) in a 170 degree oven for 4 hours let air dry. Used for garnish, I love eating them! These can b used in teas punches and more!! Store in container in freezer.
5AVOCADO MIMOSA
Combine 1/4c crabmeat w/wasabi relish.

About this Recipe

Main Ingredient: Fish
Regional Style: Mexican
Other Tag: Healthy