No Filler Crab Cakes With Citrus Avocado Creme Food

EASY BAKED CRAB CAKES WITH AVOCADO

Steps:

• Preheat oven to 350 degrees F.
• Combine first 4 ingredients in a large bowl.
• Fold in saltines, onions and celery.
• Fold crab meat into the cracker mixture just until combined allowing some larger pieces of crab to stay intact.
• Scoop out Tablespoon (or 1/4 cup) portions of the mixture and tightly compress to form small, slightly rounded patties.
• Place patties on a baking sheet lined with parchment paper.
• Bake uncovered for approximately 30 minutes or until the crab cakes are firm and slightly browned, flipping once half way through the baking process.
• Combine ingredients in a food processor and blend until smooth. Add salt and pepper to taste.

CRAB TOAST

Steps:

• In a small sauce pot, brown the butter over medium heat, swirling the pot, until the butter is caramel-colored and has a nutty fragrance, about 5 minutes. Transfer to a bowl, scraping up all the milk solids from the bottom and sides of the pot while the butter is still hot, and let cool to room temperature.
• Place the egg and egg yolk, 2 tablespoons lemon juice, a healthy pinch of salt and 1 tablespoon cold water in the bowl of a food processor. With the processor running, slowly drizzle in the grapeseed oil. Once all the oil has been added, the mayonnaise should be loose yet emulsified. While the processor is still running, slowly drizzle in the brown butter and any toasted milk solids. Season to taste with salt and set aside.
• For the crab salad, gently and quickly mix crab meat, olive oil, chives, crème fraîche and remaining 1 teaspoon lemon juice together in a bowl. Season to taste with salt.
• Schmear each piece of toasted bread with the brown butter mayonnaise evenly - as we like to say, "wall to wall." Divide the crab mixture among the slices, piling it evenly on top.

BAKED CRAB CAKES WITH AVOCADO MOUSSE

Steps:

• Preheat oven to 375 degrees F.
• Pick through crabmeat to make sure it has no shells. Stir in mayonnaise and mustard. Add 1/4 cup of the bread crumbs, red and green jalapenos, thyme, chives, salt, and pepper and mix in thoroughly. Add the lemon juice and orange juice and stir to combine.
• Line a (1/2-cup) measuring cup with plastic wrap and pack cup with crab mixture. Pull plastic wrap so that molded crab mixture can be easily removed and place on a cookie sheet lined with waxed paper. Repeat until all of the mixture has been molded into cakes. Sprinkle 1/4 cup of bread crumbs on a plate and mix with olive oil. Sprinkle a little of this mixture on top of each crab cake. Bake for 10 to 12 minutes, or until golden brown. Serve over the salad and top with a dollop of avocado mousse.
• Place julienned carrots in a bowl of cold water (which will cause them to curl). Meanwhile, toss greens with sesame oil, lemon juice, and salt and pepper. Fill the bottom of a cocktail glass with a handful of the salad and top it with a few of the carrot strips. Place 1 crab cake on top of salad. Place citrus fruit wedges around crab cake, if desired. Repeat for remaining servings.
• Scrape the flesh of the avocado into a medium mixing bowl, discarding the skin and pit. Mash with a fork until moderately lumpy. Add cream, orange juice, and lemon juice and stir gently to combine. Season with salt and pepper, to taste, and stir until well mixed. Place a dollop of the mouse on top of each crab cake.

NO FILLER CRAB CAKES WITH CITRUS AVOCADO CREME

Steps:

• Mix together all crab cake ingredients. Using a small scoop, scoop out crab mix and shape into a small (1 ½ inch wide x 1 inch high) hockey puck shape with straight sides. Using the scoop can help make uniform cakes. Dip your fingertips in the lemon water bowl and slightly moisten outside edges to help adhere the panko but not heavily. Place panko breadcrumbs in shallow bowl. Coat in crumbs and press on as much as you can without misshaping the cake. Do all crab cakes and let chill in fridge while you make the avocado crème. In a food processor, puree avocado, lime, salt, and garlic until smooth. Place puree in a pastry bag, ziploc bag, or large mouth squeeze bottle and refrigerate. In a saucepan, heat 1/2 inch of oil over medium heat until you throw in a few panko crumbs and see if they sizzle up and start turning light brown right away. Gently place crab cakes in hot oil without overcrowding the pan .keeping in mind you have to have room to flip them over. When one side is a nice golden brown, use a small metal spatula or fork to gently turn over. Once they are browned well on both sides, let them drain on paper towels. Pipe with a dollap of avocado crème and serve. Serving Size Makes about 12 to 15 small crab cakes

AVOCADO CRAB CAKES

Steps:

• In a small bowl, combine avocado and lemon juice; toss to coat. In another small bowl, combine 1/4 cup cornflake crumbs, egg, onion, mayonnaise, mustard, dill, seafood seasoning, salt and cayenne. Fold in crab and avocado mixture., Place remaining cornflake crumbs in a shallow bowl. Drop scant 1/3 cup crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a baking sheet. Repeat with remaining mixture., Spritz crab cakes with cooking spray; sprinkle with paprika. Bake at 450° until golden brown, 10-12 minutes., For sauce, in a small bowl, mash avocado. Stir in remaining ingredients; serve with crab cakes.

CITRUS CRAB CAKE

Steps:

• In a large bowl, fold all ingredients together being careful not to break up the crab. Mold mixture into 4 (4-inch) ring molds (I use a donut cutter with the center whole cutter removed). Coat a large saute pan, over medium-high heat and add the crab cakes. Cook until the exterior is browned and cake is warmed through, about 3 minutes per side. Transfer to a platter.
• Cook egg yolks and orange juice over a double boiler until yolks thicken enough to coat the back of a spoon. Remove from heat and whisk in butter until the sauce thickens to a consistency similar to mayonnaise. Thin the sauce a bit with the water. Add cilantro and season with salt and pepper, to taste.
• Top the crab cakes with avocado. Garnish with micro cilantro salad and red chili oil and serve with Citrus Cilantro Hollandaise.