Crab and Corn Cakes Topped with Guacamole
Elevate your appetizer game with these irresistible Crab and Corn Cakes Topped with Guacamole! Bursting with the natural sweetness of lump crab meat and fresh corn, these golden, pan-fried cakes boast a crispy exterior and a tender, flavorful center. A delicate blend of cilantro, lime juice, and green onions adds a refreshing zing, while creamy homemade guacamole, loaded with ripe avocado, red onion, and a hint of jalapeño, takes this dish to the next level. Perfect as an elegant starter or light main course, these crab cakes are not only quick to prepare but also make for an impressive presentation, complete with vibrant garnishes. Serve them fresh and warm, and watch them vanish in no time! Ideal for seafood lovers and summer dining, this recipe is a true testament to restaurant-quality flavors made simple at home.
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Recipe Information
Ingredients
- 450 g Lump crab meat
- 1 cup Fresh corn kernels (or canned, drained)
- 1 cup Panko breadcrumbs
- 0.25 cup Mayonnaise
- 1 large Egg
- 2 stalks Green onions, finely sliced
- 2 tbsp Fresh cilantro, chopped
- 2 cloves Garlic, minced
- 2 tbsp Fresh lime juice
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Olive oil, for frying
- 2 large Ripe avocados
- 2 tbsp Red onion, finely chopped
- 1 small Jalapeño, finely chopped
- 1 small Tomato, finely diced
- 1 tbsp Lime juice (for guacamole)
- 0.25 tsp Salt (for guacamole)
Instructions
In a large mixing bowl, combine the lump crab meat, fresh corn kernels, panko breadcrumbs, mayonnaise, egg, green onions, cilantro, garlic, lime juice, salt, and black pepper.
Mix the ingredients gently until they are just combined, being cautious not to break apart the crab meat.
Using your hands, form the mixture into 8 evenly-sized patties, about 2.5 inches in diameter. Place them on a plate and refrigerate for 15 minutes to help them firm up.
While the crab cakes are chilling, prepare the guacamole. Mash the ripe avocados in a medium bowl until smooth but slightly chunky.
Add the red onion, jalapeño, tomato, lime juice, and salt to the mashed avocado. Mix well and adjust the seasoning to taste. Cover and set aside.
Heat the olive oil in a large nonstick skillet over medium heat. Cook the crab cakes in batches, frying for about 3 minutes per side, or until golden brown and crisp. Transfer to a plate lined with paper towels to drain any excess oil.
To serve, place the crab and corn cakes on a platter or individual plates. Top each cake with a dollop of guacamole. Garnish with extra cilantro and lime wedges if desired.
Enjoy your Crab and Corn Cakes Topped with Guacamole immediately for the best flavor and texture!
Nutrition Facts
Calories |
2329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 5263 mg | 229% | |
| Total Carbohydrate | 139.3 g | 51% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 22.9 g | ||
| Protein | 110.1 g | 220% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 478 mg | 37% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4563 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
