Spicy Crab Cakes Topped with Guacamole - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 pound lump crabmeat, picked over to remove any shell, broken into small pieces
- 2 tablespoons mayonnaise
- 1 large egg, beaten
- 1/2 cup panko bread crumbs
- 1/4 cup chopped scallions (white and pale green parts only)
- 1 tablespoon fresh lime juice
- 1/4 cup chopped cilantro leaves
- 1/2 teaspoon habanero hot sauce
- Salt and freshly ground black pepper
Instructions
- Crab cakes: Mix the crabmeat, mayonnaise, egg, bread crumbs, scallions, the lime juice, 1/4 cup cilantro, and the hot sauce together in a small bowl. Season, to taste, with salt and pepper. Form the mixture into 8 (3/4-inch-thick) patties and refrigerate for 20 minutes.
- Breading: Mix the bread crumbs and 1/4 cup of cilantro on a plate. Carefully turn the patties in the bread crumb mixture until coated on both sides.
- In a large nonstick skillet, heat the olive oil over medium-high heat. In batches, fry the crab cakes until golden, about 3 minutes each side.
- Guacamole: Coarsely mash the avocados in a medium bowl. Lightly mix in the onion, cilantro, and lime juice. Season with salt and pepper, to taste.
- Transfer the crab cakes to a serving platter, top each cake with a tablespoon of guacamole, and serve.
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