crab cakes and guacamole!

Crab cakes are surprisingly easy to make and they look and sound impressive. They're usually served with some kind of mayo based sauce, but this time around we chose to dress it up with one of my favorite things ever, guacamole.

For the crab cakes, we used the following:
-2 cans of lump crab meat (fresh would be awesome, but add lots of lemon if using canned)
-minced onion (scallions/shallots/leeks will all work too, you basically just need something oniony)
-minced red pepper
-minced garlic (or garlic powder/salt)
-dash of worcestershire sauce
-dijon mustard
-mayo
-1 egg
- breadcrumbs (we used about a cup, put it in a little at a time to get the right consistency)
-salt and pepper
-cajun seasoning (i have this amazing seasoning i got from new orleans so i can't help but put it in everything.  however, any of your favorite blend will be just as delicious)
-a nice handful of cilantro
-panko bread crumbs (we used this to coat the outside of the crab cake, it creates a nice flaky crust)

For the cooking process, we seared the crabcakes in oil on the stove for about 2 minutes on each side, and then baked them for another 10 minutes in the oven. You could deep fry them if you wanted to, or just cook the entire thing on the skillet.

Guac recipe to follow...


The guacamole recipe is pretty standard, here's what we used:

-4 ripe avocados
-minced tomato
-minced garlic
-minced jalapeno
-fresh lime juice
-salt and pepper
-cilantro

happy eating!

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