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The recipe for crab cakes is a rich combination of the sea with avocado. You can serve them as a snack or as a main dish making the pancakes a little bigger. The sauce is the perfect complement to these tortillas.
2 cups crab meat, cooked and shredded (Can be used crab or any whitefish
4 potatoes, large, peeled and cooked
1 egg
2 teaspoons onion, finely chopped
2 teaspoons red pepper, finely chopped
2 tablespoons cream, LYNCOTT
1 teaspoon mustard
1/4 tablespoons McCormick® Minced Garlic
enough wheat flour
enough ground bread
salt, to taste
enough olive oil
1 Avocado from Mexico, ripe, for the avocado sauce
1/2 cups cream, LYNCOTT, for avocado sauce
2 tablespoons freshly ground black pepper extra special, LYNCOTT, for avocado sauce
1 lemon, for avocado sauce
salt, for avocado sauce
black pepper, to taste
Preparation
Grate the potatoes with the thick side of the grater.
Crumble and drain the crab meat, pressing on the colander and mix with the grated potato, the mustard, the LYNCOTT CREAM, the egg, the onion and the red pepper.
Season with salt and pepper. Let rest. Make balls of medium size and flatten a bit in order to form the pancakes.
Mix the flour with the ground bread. Pass them through this mixture and brown in a pan with olive oil.
For the avocado sauce: Peel the avocados. Chop them up and put them inside the blender along with the rest of the ingredients. Process until a creamy texture is achieved.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by
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Crab cakes with avocado sauce
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