This recipe is easy to make and packs a punch of delicious flavor.
These best ever crab cakes are always a hit. They are full of flavor and not your typical overly breaded crab cakes. What’s more, they are baked. To achieve the immensely deep delicious flavor, the vegetables, aromatics and spices are first cooked and cooled before mixing it into the crab meat. Moreover, the crab cakes can be prepared a day ahead which makes them perfect for a guest menu. Pop them into the preheated oven just when your guests arrive and viola! A super delicious appetizer.
Furthermore, these crab-cakes pairs perfectly with the easy avocado purée or sauce. A simple mixture of haas avocados, freshly squeezed lime juice, a pinch of cumin, salt and freshly ground black pepper and a good hint of hot pepper sauce rounds out the flavor of the brilliantly flavored condiment. For the hot sauce, use a habanero hot pepper sauce, like our homemade fermented habanero hot sauce. You can also purchase a habanero hot sauce, like the Tabasco version in your local grocery store or on Amazon.
When choosing crab meat, use jumbo lump which usually can be found as pasteurized or fresh cooked. Either type of crab meat works, but do opt for the fresh cooked whenever they are available. Additionally, for the bread crumbs, choose one that is seasoned. Typically a panko Japanese seasoned or Italian seasoned bread crumbs work. When mixing all the ingredients with the crab be gentle to prevent the meat from breaking. Molding the parties together to help keep its share do require either one egg, beaten, or as in this recipe, mayonnaise does a perfect job.
What’s the best sauce for crab-cakes? And can they be pan fried?
Interestingly delightful, the avocado purée is excellent. It’s smooth, creamy, delicious and super easy to make. Other sauces that work well with these crab cakes include the no-cooked white bean sauce or this multi-purpose spiced aioli. While these crab-cakes are baked, pan frying them also works well.
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Best ever Crab Cakes
These are the best ever crab cakes with the most incredibly delicious flavor served with an avocado purée/sauce.
For the Crab Cakes
- 2 teaspoons extra virgin olive oil
- 1/2 cup red onions finely diced
- 1/2 cup red bell peppers finely diced
- 2 teaspoon fresh oregano finely minced
- 2 teaspoons fresh thyme leaves finely minced if needed
- 3 scallions chopped finely
- 2 teaspoon old bay season
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Chipotle pepper
- 1 teaspoon freshly squeezed lime juice
- 1/4 cup fresh cilantro roughly chopped
- 1 pound jumbo lump crab meat rinsed and drained
- 1/3 cup Italian seasoned bread crumbs
- 1/3 cup Mayonnaise
- extra virgin olive oil to spray the top of the crab cakes
FOR THE AVOCADO PUREE/SAUCE
- 2 small haas avocados
- 3 tablespoons freshly squeezed lime juice (more if needed to taste)
- 1/4 teaspoon ground cumin
- 1/2 – 1 teaspoon Habanero hot sauce or Tabasco (I use home made pickled hot sauce)
- kosher salt and freshly ground black pepper to taste.
Let's cook the veggies and aromatics
In a stainless steel skillet, heat the olive oil over medium heat.
Sauté the red onions for 1 minute.
Add the red bell peppers and saute 2 minutes.
Add in the oregano, thyme and scallions. Mix. Cook 1 minute.
Add in the spices – old bay seasoning, smoked paprika and chipotle pepper. Mix and cook 30 to 60 seconds.
Turn off the stove. Pour in the lime juice. Stir.
Add in the cilantro and mix to combine.
Transfer to a large enough plate and spread out in a single layer to cool.
Rinse and drain the crab meat. Add it to a medium bowl.
Add in the bread crumbs and mayonnaise. Add in the cooled veggie aromatics mixture.
Use a rubber spatula or spoon to gently mix the ingredients until combined.
Divide the crab cake mixture into 6 or up to 8 equal portions.
Shape into round patties about 1/2 inch thick. Place on a 1/2 sheet pan lined with parchment paper.
Refrigerate 15 to 20 minutes.
Note: Refrigeration will help the patties to hold it's shape.
Preheat the oven 425F/218F Degrees.
In the meantime make the avocado sauce
Remove the avocado seed and skin. Add the avocado flesh to a food processor.
Add the lime juice, cumin and hot pepper. Pulse/grind to your desired smoothness. Add salt and freshly ground black pepper to taste. Adjust seasoning as desired.
Note: For a thinner, saucy puree, add one to two tablespoons water.
Bake the crab cakes:
Remove the crab cakes fro the refrigerator. Spray the top of the cakes with extra virgin olive oil.
Transfer the crab cakes into the preheated oven. Bake 8 to 10 minutes until the tops are lightly golden.
Remove. Serve with the avocado sauce. Enjoy!