This is not a traditional Mexican recipe. In fact, it's not a Mexican recipe at all, but it's so good I just have to share it. Coming from the Hass Avocado Board, its ingredients are simple and the result is spectacular.
I'm providing the original recipe here, but I made a few changes to suit my personal taste (and give it a bit of South of the Border flavor): Where this recipe calls for 2 Tbsp. chopped red bell pepper, I substituted canned chipotle peppers in adobo sauce, which I rinsed, patted dry and diced to make 2 Tbsp.; in place of the Asiago cheese I used a nice aged Manchego; and in place of the balsamic salad dressing I used a Cilantro dressing (recipe at the bottom of this post).
Give this a try-- if you like crab, I think you'll like this!
CRAB CAKES STUFFED WITH HASS AVOCADO
Makes 12 cakes
In small skillet, heat a little less than 1/3 of the oil over medium heat. Add shallots and sauté for 2 minutes.
In large bowl, combine shallots, bread crumbs, cheese, mayonnaise, lemon juice, bell pepper, parsley, mustard, egg, salt and crab. Cover and refrigerate to allow flavors to blend.
Stir in avocados. Form crab mixture into 12 cakes and chill for 30 minutes.
In large skillet, heat remaining oil over medium heat. Add crab cakes and cook for about 3 minutes or until browned, turn and brown other side.
Serve on a bed of greens and sliced oranges drizzled with dressing.
Combine all ingredients in a blender. Blend on low until smooth.
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