Crab Cakes with a delightful twist

Another favorite hors d'oeuvre that can be served before a meal, at brunch, or for an open house buffet are my mini crab cakes served with avocado salsa. I typically create these as bite-sized for a heavy hors d'oeuvre buffet or alongside a tossed salad as a first course for dinner or brunch. These crab cakes are delightfully rich and flavorful, yet easy to prep in advance and saute before serving. The original recipe is from Peacemeals Cookbook, with MY additions.


Crab Cakes:


2 pounds lump crabmeat

½ cup minced green onions

½ cup diced pimentos

½ cup mayonnaise (the real stuff)

3 egg yolks, lightly beaten

½ tsp. Cayenne pepper

⅛ tsp. Coarse sea salt

Freshly ground pepper

1 cup fresh bread crumbs

1 cup panko breadcrumbs (or more if needed for rolling)

⅓ cup vegetable oil or your favorite oil for pan searing


This recipe requires advance preparation. Line a large rimmed baking sheet with parchment paper. Combine the crabmeat, green onions, pimientos, mayonnaise, egg yolks, cayenne, salt and pepper in a large bowl. Add 1 cup fresh bread crumbs and mix well. Form the crab mixture into small cakes (think appetizer sized). Coat the crab cakes with remaining panko bread crumbs. Place on a baking sheet, cover and refrigerate until firm, about 3 hours. Heat the oil in a skillet, saute the crab cakes until golden on both sides. Transfer to a paper towel-lined plate to drain. Serve the crab cakes with avocado salsa. (recipe to follow)


Avocado Salsa:

(For a quick replacement to the recipe, purchase your favorite guacamole)


2 large avocados, pitted, peeled and diced

½ cup minced red onion

1 tablespoon fresh chopped cilantro

4 tablespoons fresh lime juice

1 teaspoon salt

Freshly ground pepper