Tuesday, May 30, 2017

Sweet Corn Crab Cakes with Avocado Crema


Crab cakes are one of my absolute favorite appetizers. These are extra special with the addition of sweet corn, which add a pop of sweetness in every bite. The avocado crema adds awesome flavor and creaminess. You can also serve this for dinner with a side of leafy greens or fresh fruit.


1. Preheat oven to 375. Line a baking sheet with parchment paper. 
2. Mix the crab cake ingredients in a large bowl. Place in the freezer for 5 minutes to firm. 


3. Using an ice cream scoop, shape the mixture into 4 patties. Saute in coconut oil over medium-high heat for 2 minutes per side, then transfer to the prepared baking sheet. Bake for 8 minutes longer. 




4. While the crab cakes bake, combine the crema ingredients in a food processor until smooth.


5. Once out of the oven, let the crab cakes rest for 5 minutes, then transfer to a serving platter. Top with crema, garnish with chives and serve.





Sweet Corn Crab Cakes with Avocado Crema
Serves 4

All you need:
1 (6.5 oz.) can lump crab meat
1/4 cup seasoned breadcrumbs
1 egg, lightly beaten
2 tablespoons mayo
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 teaspoon Dijon mustard
2 ears sweet corn, kernels removed
1/4 teaspoon freshly ground black pepper

Crema 
1 small ripe avocado, peeled and pitted
1/2 cup sour cream
Juice of 1 lime
2 teaspoons chopped chives (plus more for garnish)
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

All you do:
1. Preheat oven to 375. Line a baking sheet with parchment paper. 
2. Mix the crab cake ingredients in a large bowl. Place in the freezer for 5 minutes to firm. 
3. Using an ice cream scoop, shape the mixture into 4 patties. Saute in coconut oil over medium-high heat for 2 minutes per side, then transfer to the prepared baking sheet. Bake for 8 minutes longer. 
4. While the crab cakes bake, combine the crema ingredients in a food processor until smooth.
5. Once out of the oven, let the crab cakes rest for 5 minutes, then transfer to a serving platter. Top with crema, garnish with chives and serve. 
 

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