Mini Crab Cakes with Avocado Salsa
Elevate your appetizer game with these irresistible Mini Crab Cakes with Avocado Salsa—perfect for entertaining or treating yourself to a gourmet bite. Featuring tender lump crab meat blended with Dijon mustard, fresh parsley, and zesty lemon juice, these golden-brown crab cakes boast a crispy panko coating and delicate, savory flavor. Paired beautifully with a vibrant avocado salsa made from ripe avocado, cherry tomatoes, red onion, and cilantro, this dish strikes the perfect balance between creamy and zesty. Ready in just 30 minutes, these bite-sized delights are an elegant yet effortless crowd-pleaser. Serve them warm with a dollop of salsa on top for a visually stunning and mouthwatering treat. Keywords: mini crab cakes recipe, lump crab meat, avocado salsa, easy appetizers, seafood recipes.
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Recipe Information
Ingredients
- 340 grams Lump crab meat
- 120 grams Panko bread crumbs
- 60 grams Mayonnaise
- 1 tablespoon Dijon mustard
- 1 large Egg
- 2 tablespoons Fresh parsley
- 2 tablespoons Lemon juice
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Vegetable oil
- 1 large Ripe avocado
- 12 pieces Cherry tomatoes
- 0.25 cup Red onion
- 2 tablespoons Cilantro
- 1 tablespoon Olive oil
- 1 tablespoon Lime juice
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the lump crab meat, 90 grams of panko bread crumbs, mayonnaise, Dijon mustard, egg, parsley, lemon juice, Old Bay seasoning, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper.
Gently mix the ingredients until well combined, being careful not to break apart the crab meat too much.
Using clean hands or a small scoop, form the mixture into small, 4 cm diameter patties.
Dredge each patty lightly in the remaining 30 grams of panko bread crumbs, ensuring they are evenly coated.
Heat the vegetable oil in a large skillet over medium heat.
Place the crab cakes in the skillet and cook for 2-3 minutes on each side, until golden brown and crispy. Transfer them to a paper towel-lined plate to drain excess oil.
While the crab cakes are cooking, prepare the avocado salsa. Dice the avocado, quarter the cherry tomatoes, and finely chop the red onion and cilantro.
In a small bowl, combine the diced avocado, cherry tomatoes, red onion, cilantro, 1 tablespoon of olive oil, lime juice, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Gently toss to coat.
Serve the mini crab cakes warm with a generous spoonful of avocado salsa on top or on the side.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1233 mg | 54% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 3.2 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 764 mg | 16% | |
*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.
