Mexican Crab Cakes Food
SPICY CRAB CAKES TOPPED WITH GUACAMOLE
Provided by Marcela Valladolid
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Crab cakes: Mix the crabmeat, mayonnaise, egg, bread crumbs, scallions, the lime juice, 1/4 cup cilantro, and the hot sauce together in a small bowl. Season, to taste, with salt and pepper. Form the mixture into 8 (3/4-inch-thick) patties and refrigerate for 20 minutes.
- Breading: Mix the bread crumbs and 1/4 cup of cilantro on a plate. Carefully turn the patties in the bread crumb mixture until coated on both sides.
- In a large nonstick skillet, heat the olive oil over medium-high heat. In batches, fry the crab cakes until golden, about 3 minutes each side.
- Guacamole: Coarsely mash the avocados in a medium bowl. Lightly mix in the onion, cilantro, and lime juice. Season with salt and pepper, to taste.
- Transfer the crab cakes to a serving platter, top each cake with a tablespoon of guacamole, and serve.
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5/5 (6)Category Main CourseCuisine American, MexicanTotal Time 21 mins
- In a mixing bowl, combine the jalapeño, lime juice, cilantro, breadcrumbs, egg, mayonnaise, salt and pepper, and mix well. Gently fold in the crab meat until blended and the mixture holds together. Using your hands, shape into six 3-inch cakes, about 1-inch thick and somewhat flattened on the top and bottom.
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4.8/5 (4)Servings 4-6Cuisine MexicanCategory Antojos, Main Course
- Combine the crab meat, habanero chile, cilantro, breadcrumbs, mayonnaise, egg and lime juice in a large bowl. Season with salt and pepper. Form 4 to 6 crab cakes, depending on how chubby and big you want them. You can prepare them in advance and keep them refrigerated for up to 2 days.
- Heat a large skillets set over medium-high heat, melt 1 tablespoon of butter into 1 tablespoon of oil. Once it starts to sizzle, add as many crab cakes as will fit without being crowded. Cook anywhere from 2 to 3 minutes per side.
- To prepare the aioli, place all the ingredients in the blender and process until smooth. Drizzle over the crab cakes and if you want, sprinkle the top with freshly chopped cilantro.
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5/5 (2)Published May 31, 2022Category Desserts, Recipe Roundup
- Tres Leches Cake. First, let’s start with the one that everyone knows. Tres leches – “three milk” – cake is supremely moist, sweet, and light. The icing is soft and fluffy, and the cake is delightfully milky.
- Chocoflan Impossible Cake. This intricately layered cake looks too good to be true. You’ve probably heard of flan before, right? This dessert stacks a layer of wiggly flan on top of an indulgent chocolate cake layer.
- Mexican Churro Cake. Do you love sweet and cinnamony churros? Of course you do! Who doesn’t?! This recipe takes all the best things about churros and turns them into a tender, tasty cake.
- Mexican Chocolate Cake. This soft, moist cake combines several flavor profiles into one delicious dessert. Every bite is full of chocolate, coffee, and cayenne pepper.
- Mexican Chocolate Cake with Cinnamon Frosting. Here’s another sweet and spicy Mexican chocolate cake. Unlike the one above, this one has cinnamon frosting.
- Pastel De Elote (Sweet Corn Cake) Your eyes aren’t deceiving you; there is corn in this cake. But it’s not cornbread. Instead, it’s 100% pure cake – sweet, buttery, and delectable.
- Sopapilla Cheesecake. This spongy, sweet, and tangy cake is unbelievably simple to make. You’ll need just seven ingredients, and the hands-on work is minimal.
- Mexican Lime Maria IceBox Cake. Looking for something a bit brighter and zestier? Try this lime icebox cake instead! You’ll make it with just five ingredients, and there’s no cooking involved.
- Mexican Jelly Roll. Spongy, sticky jelly rolls are always a hit, no matter the occasion. This Mexican cake roll is no exception, and it even has a little more oomph.
- Peach Cake Roll. This lovely peach cake roll requires even less time to make! From start to finish, it takes just 35 minutes. It’s light, cool, and very peachy.
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