Crab cakes get a festive kick when coated in crunchy panko bread crumbs mixed with cilantro and then topped with a simple guacamole. This is the guacamole that was made on a regular basis at my house when I was growing up. I don’t like fussy guacamoles that mask the fresh flavor of a perfectly ripe avocado. This crab cake mixture is eggless and is baked rather than fried, yielding a lighter dish with more crab flavor.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Spray a baking sheet with nonstick cooking spray.
Step 3
Mix the crabmeat, mayonnaise, scallions, 1 tablespoon of the lime juice, 1/4 cup of the cilantro, and the hot sauce together in a small bowl. Season to taste with salt and pepper.
Step 4
Mix the panko bread crumbs and 1/4 cup of the remaining cilantro on a plate. Divide the crab mixture into 8 equal mounds. Form 1 mound into a 3/4-inch-thick patty, and then carefully turn the patty in the crumb mixture to coat it on both sides. Transfer it to the prepared baking sheet. Repeat with the remaining 7 mounds. Bake the crab cakes for 10 minutes, or until heated through.
Step 5
Meanwhile, coarsely mash the avocados in a medium bowl. Lightly mix in the onion, remaining 2 tablespoons cilantro, and remaining 1 teaspoon lime juice. Season the guacamole liberally with salt and pepper.
Step 6
Transfer the crab cakes to a serving platter, top each one with a tablespoon of guacamole, and serve.
