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guacamole wasabi crab cake & avocado mimosa

(1 rating)
2sweetinc avatar
Recipe by
Lisa G. Sweet Pantry Gal
@2sweetinc
Buffalo, NY

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.

(1 rating)
yield 4 -6
prep time 20 Min
cook time 10 Min
method Pan Fry

Ingredients For guacamole wasabi crab cake & avocado mimosa

  • 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

How To Make guacamole wasabi crab cake & avocado mimosa

  • 1
    Combine 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.
  • 2
    Place crab cakes on a medium heated pan of olive oil. Cook both side til crispy and golden brown aprox 3min per side.
  • 3
    Avacado 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
  • 4
    I 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.
  • 5
    AVOCADO MIMOSA Combine 1/4c crabmeat w/wasabi relish.
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