Twenty years from now you will be more disappointed by the things you didn’t do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover. -Mark Twain

Thursday, October 1, 2009

Crab Cakes Stuffed With Avocado


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

Ingredients
  • 8 tsp. olive oil, divided
  • 1 1 1large shallot, finely chopped
  • 2/3 CUP fresh bread crumbs
  • 1/3 CUP shredded Asiago cheese
  • 3 Tbsp. low fat mayonnaise
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. finely chopped red bell pepper
  • 2 Tbsp. finely chopped Italian parsley leaves
  • 1 Tbsp. Dijon style mustard
  • 1 egg, beaten
  • 1/2 tsp. salt
  • 2 (6 oz.) cans lump crab, rinsed, drained, picked through for shells and squeezed dry
  • 1 ripe, Fresh Hass Avocado, seeded, peeled and finely chopped
  • 6 Cups mixed greens
  • 6 oranges, peeled and thinly sliced
  • 1/3 CUP prepared balsamic salad dressing
Instructions

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.

CILANTRO DRESSING:

Ingredients:
  • 1/2 cup cilantro
  • 1/4 cup oil
  • 1 tablespoon lime juice
  • pinch of garlic powder
  • pinch of Mexican oregano
  • salt to taste
Instructions:
Combine all ingredients in a blender. Blend on low until smooth.

Buen provecho!

If you have a favorite recipe for a Mexican or Mexican-inspired dish, I'd love to add it to our recipe box! email lahuerita2@gmail.com (and put "recipe" in the subject box so I'll know what it's about)