Florida Crab Cakes with Avocado Butter
Delight your senses with these Florida Crab Cakes with Avocado Butter, a coastal-inspired dish that perfectly combines fresh, succulent crab meat with a creamy, zesty topping. These golden, pan-fried patties are infused with a medley of bold flavors like Old Bay seasoning, Dijon mustard, parsley, and a hint of lemon zest, offering a bright and vibrant bite every time. The crowning glory is the silky avocado butter, blending ripe avocado, lime juice, and a touch of garlic for a luscious, citrusy finish that pairs effortlessly with the crispy crab cakes. Quick to prepare yet irresistibly gourmet, this recipe is perfect for a dinner party appetizer or a light, elegant meal. Serve with lime wedges and a side salad for a fresh, summery feast.
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Recipe Information
Ingredients
- 450 grams Fresh crab meat
- 120 grams Breadcrumbs
- 2 large Eggs
- 60 grams Mayonnaise
- 15 grams Dijon mustard
- 5 ml Worcestershire sauce
- 5 grams Old Bay seasoning
- 15 grams Fresh parsley, chopped
- 1 teaspoon Lemon zest
- 60 ml Vegetable oil
- 1 medium Ripe avocado
- 60 grams Unsalted butter, softened
- 15 ml Lime juice
- 1 clove Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
In a large mixing bowl, gently combine the crab meat, breadcrumbs, eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and lemon zest. Be careful not to break up the crab meat too much.
Form the mixture into 8 equal-sized patties, about 2.5 cm thick. Place the patties on a parchment-lined tray and refrigerate for 15 minutes to help them hold their shape.
While the crab cakes are chilling, prepare the avocado butter. In a food processor, blend the avocado, softened butter, lime juice, garlic, salt, and pepper until smooth and creamy. Transfer to a small bowl and set aside.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, carefully place the chilled crab cakes into the pan.
Cook the crab cakes for 3-4 minutes on each side, or until golden brown and crispy. Be careful when flipping to avoid breaking them.
Remove the crab cakes from the skillet and drain on a plate lined with paper towels.
Serve the crab cakes warm with a dollop of avocado butter on top. Garnish with additional parsley or a wedge of lime if desired.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 2184 mg | 95% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 2.7 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 178 mg | 14% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 666 mg | 14% | |
*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.
