Crab cakes with avocado tomato salsa
Crab cakes with avocado tomato salsa
Served with a side of parmesan asparagus and the last of our summer limoncello
The recipe itself I believe originally came from Jacques Pépin, but it's easy enough that I can just wing it with the ingredients nowadays
where are the crab cakes?
8 0 ReplyHaha, they're under there I swear! I may have been a little generous with the tomato and avocado
2 0 ReplyAgreed. Still looks delicious but I’d like to see a bit more restraint on the topped salsa just so I can see em.
2 0 Reply
I can't see the crab well enough to declare it a cake or a patty. I'll accept a recipe in lieu of close up photograph.
Signed, a haughty Marylander.
5 0 ReplyWas mostly winging it but tried to stick close to these measurements:
- 1 lb crab meat
- between 1/2 to 1 cup bread crumbs
- 1/4 cup mayo
- 2 tsp mustard
- 1 tsp Worcestershire sauce
- a generous amount of Old Bay
- parsley
- lemon juice
- salt and pepper
4 0 ReplySpot on my friend. Pretty close to my own family's recipe!
You didn't specify, but for anyone reading along you need lump crab for cakes. The quality of a crab cake is directly proportional to the ratio of lump crab to filler. And remember, minimal handling, folks! Keep the lumps in tact. It should look like this when cooked:
5 0 Reply
Very colorful, I like that!
2 0 Reply