Crab Cakes With Avocado Salad

Recipe Ingredients

3 tablespoons	45ml	Corn oil
1 cup	62g / 2.2oz	Finely-chopped red onion
1 tablespoon	15ml	Minced peeled fresh ginger
1		Garlic clove - minced
1/2 teaspoon	2.5ml	Ground cumin
1/4 teaspoon	1.3ml	Ground turmeric
1/2 cup	31g / 1.1oz	Chopped tomato
8 oz	227g	Crabmeat - well drained
1 1/2 cups	219g / 7.7oz	Panko (Japanese breadcrumbs) - see * Note
6 tablespoons	90ml	Chopped fresh cilantro
5 teaspoons	25ml	Fresh lime juice
1 tablespoon	15ml	Minced fresh chives
1 teaspoon	5ml	Grated lime peel
1/4 teaspoon	1.3ml	Cayenne pepper
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Egg - beaten to blend
2		Avocados - peeled, pitted, (small)
		And diced

Recipe Instructions

* Note: Available at Asian markets and in the Asian foods section of some supermarkets.

Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 3/4 cup onions, ginger, and garlic; saute 5 minutes. Add cumin and tumeric, then 1/4 cup tomato; saute 1 minute. Transfer to medium bowl and cool.

Add crab, 1/2 cup panko, 4 tablespoons cilantro, 3 teaspoons lime juice, chives, 1/2 teaspoon lime peel, and cayenne to onion mixture. Season with salt and pepper. Mix in egg. Form into four 3- to 3 1/2-inch-diameter patties. Place 1 cup panko on plate. Coat crab cakes with crumbs pressing to adhere. Transfer to another plate. (Can be made 6 hours ahead. Cover; chill.)

Mix 1/4 cup onion, 1/4 cup tomato, 2 tablespoons cilantro, 2 teaspoons lime juice, and 1/2 teaspoon lime peel in medium bowl. Add avocados and toss to coat. Cover; chill up to 2 hours.

Heat 2 tablespoons oil in heavy large non-stick skillet over medium-high heat. Add crabcakes; cook until brown, about 3 minutes per side. Serve with avocado salad.

This recipe yields 4 servings.

Source:
Bon Appetit, March 2001

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