Crab cakes get a festive kick when coated in crunchy panko bread crumbs mixed with cilantro and then topped with a simple guacamole. This is the guacamole that was made on a regular basis at my house when I was growing up. I don’t like fussy guacamoles that mask the fresh flavor of a perfectly ripe avocado. This crab cake mixture is eggless and is baked rather than fried, yielding a lighter dish with more crab flavor.

　　

Ingredients

serves 4

　　Nonstick cooking spray

　　1 pound lump crabmeat, picked over to remove any shell and cartilage

　　2 tablespoons mayonnaise (or Homemade Chipotle Mayo, page 187)

　　1/4 cup chopped scallions (white and pale green parts only)

　　1 tablespoon plus 1 teaspoon fresh lime juice

　　1/2 cup plus 2 tablespoons chopped fresh cilantro

　　1/2 teaspoon habanero hot sauce

　　Salt and freshly ground black pepper

　　1 cup panko bread crumbs (Japanese bread crumbs)

　　2 firm but ripe avocados, halved, pitted, and peeled

　　2 tablespoons minced onion

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Spray a baking sheet with nonstick cooking spray.

　　

Step 3

Mix the crabmeat, mayonnaise, scallions, 1 tablespoon of the lime juice, 1/4 cup of the cilantro, and the hot sauce together in a small bowl. Season to taste with salt and pepper.

　　

Step 4

Mix the panko bread crumbs and 1/4 cup of the remaining cilantro on a plate. Divide the crab mixture into 8 equal mounds. Form 1 mound into a 3/4-inch-thick patty, and then carefully turn the patty in the crumb mixture to coat it on both sides. Transfer it to the prepared baking sheet. Repeat with the remaining 7 mounds. Bake the crab cakes for 10 minutes, or until heated through.

　　

Step 5

Meanwhile, coarsely mash the avocados in a medium bowl. Lightly mix in the onion, remaining 2 tablespoons cilantro, and remaining 1 teaspoon lime juice. Season the guacamole liberally with salt and pepper.

　　

Step 6

Transfer the crab cakes to a serving platter, top each one with a tablespoon of guacamole, and serve.

　　Fresh Mexico