I love nothing more than concocting fun fritters. Because when it comes to fritters, I’ve played around with more ingredients than perhaps I should have; often succeeding but sometimes, not so much. Incorporating my whole grain concept into fritters is doubly fun as fritters don’t always walk around with a healthy star.
That said – who doesn’t love a crab cake? Crab cakes are not “bad” for you by nature. The two ingredients I swap out are the mayo and the starch (often crackers, white flour, etc.). I create my own version of a mayo by pureeing avocado until silky smooth, emitting the same consistency as mayo. Though a bit weary about how well the avocado puree would stay together during the cooking process, it turned out just fine! The creamy consistency blends perfectly with the rest of the crab cake. I also opt for blue corn tortillas, instead of Ritz crackers for instance, which adds a beautiful nutty undertone throughout.
I have made more traditional crab cakes in the past but these just may be my new favorite! You know what makes it? I really think the avocado. It adds such a fun flair to the neutral crab cake concept.
To pair, I made a sauce out of some organic ketchup, creamy balsamic, chopped shallots, and a little red yuzu mustard. Did I mention this dish is pretty easy? The prep is minimal so you just need a little patience during the cooking process and before you know it, you’ll be serving up a pretty platter of avocado crab cakes.
Happy Holidays fellow foodies!
Wild Crab Meat (12 oz)
Blue Corn Tortilla Chips (1 1/2 cups)
Red Onion (1/4)
Worcestershire Sauce (1 tsp)
Salt + Pepper
Grab about two handfuls of blue corn tortilla chips and throw them into a food processor. Grind up until coarse. Remove and set aside.
Finely chop up the red onion and garlic.
Cut up the avocado and place into a food processor. Add the chopped red onion and garlic. Drizzle in the Worcestershire, some olive oil and season with salt + pepper. Blend until smooth.
Whisk two eggs in a mixing bowl. Add the paprika.
To the eggs, add the avocado puree.
Wash and clean the crab meat and add to the mixing bowl. Combine well with the other ingredients.
Add the ground blue corn tortillas and mix together.
Drizzle an oil of your choice into a deep saute pan and raise the heat to medium/medium-low.
Using two spoons and the quenelle method, create small patties out of the crab mixture and carefully drop into the pan. Flatten out gently with the back of a spoon.
As the crab cakes finish cooking, lay them out on a paper towel lined baking sheet.