Avocado Crab Cakes Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 medium ripe avocado, peeled and finely chopped
1 tablespoon lemon juice
1 cup cornflake crumbs, divided
1 egg, beaten
2 tablespoons finely chopped onion
2 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1 teaspoon seafood seasoning
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
3 cans (6 ounces each) lump crabmeat, drained
Cooking spray
1 teaspoon paprika
Instructions
In a small bowl, combine avocado and lemon juice; toss to coat. In another small bowl, combine 1/4 cup cornflake crumbs, egg, onion, mayonnaise, mustard, dill, seafood seasoning, salt and cayenne. Fold in crab and avocado mixture.
Place remaining cornflake crumbs in a shallow bowl. Drop scant 1/3 cup crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a baking sheet. Repeat with remaining mixture.
Spritz crab cakes with cooking spray; sprinkle with paprika. Bake at 450 ° for 10-12 minutes or until golden brown.
For sauce, in a small bowl, mash avocado. Stir in remaining ingredients; serve with crab cakes.
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