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California Crab Cakes with Cilantro Guacamole
  • Prep Time:Under 30 min
  • Cook Time:Under 30 min
  • Total Time:Under 1 hour
  • Difficulty:Moderate
  • Servings:4
  • Occasion Issue:2006 Spring
  • Pairing:
  • International Cuisine:American
  • Special Filters: No Eggs
This wonderfully California interpretation of a Nova Scotia classic, benefits from subtle exotic spice in the crab cake mixture and the refreshing and crisp flavours of the guacamole.
6 tbsp unsalted butter

1/2 cup finely chopped red pepper

1/8 cup finely diced Spanish onion

2 cloves garlic, minced

8 coriander pods, toasted and crushed

1/2 cumin teaspoon, toasted and crushed

1/8 tsp chili flakes

1/2 cup fresh cilantro

3/4 cup fine dry bread crumbs

2 eggs
2 cups cooked crabmeat, chopped (fresh or canned)

2 ripe avocados

1 lime juiced
1. In a medium to large frying pan, melt 2 tablespoons of butter over medium heat.

2 Add the Spanish onion. Cook until translucent.

3. Add half of the garlic, sweet peppers, cumin, coriander and chili flakes and continue to cook until the peppers are soft (approximately 4 to 6 mintues).

4. Transfer to a bowl and let cool.

5. In a separate bowl beat the eggs; then add the breadcrumbs, fresh cilantro and crab. Fold in the pepper mixture.

6. Form the crab mixture into four patties.

7. Peel and pit the avocados.

8. In a bowl add the avocados, the lime juice, remaining garlic, and pinch of salt. Mash or puree in a food processor until smooth. Cover and set aside.

9. Place two medium to large frying pans over medium heat.

10. Heat 2 tablespoons butter in each pan.

11. Add 2-3 crab cake patties to each pan, and cook until brown on each side (approximately 3-4 minutes per side).

12. Remove the crab cakes from the pan and set on paper towels.

13. When ready, place a crab cake on a plate and serve with 1-2 tablespoons of guacamole.