Crab Cakes and Avocado for Supper: “Oh Wow!”

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Crab Cakes and Avocado

Summertime is the peak time for harvesting avocados, and by the end of the week everyone is tired.  As much as we would enjoy going out for a special meal,  we usually need to stay near the ranch so The Farmer can continue irrigating the trees.  One way to perk everyone up at the end of a long day is to have something  they weren’t expecting for supper.  Crab cakes!  Want to hear, “Oh wow!” when the family comes in to eat?  Just make up some of these tasty little crab cakes. They’re easy too. Trust me.

I’m not going to pretend that I came up with this recipe.  What I will do is share my secret.  Can you say “Chicken of the Sea”?  No, it’s not chicken and it’s not tuna either…it’s crab meat!

crab meat

I buy my crab meat at Trader Joe’s, but I’m sure other stores carry this brand.

The recipe?  Just pick up the can and turn it around. What could be easier than that? Photos - 350So now you know…I just keep a can of crab meat in the refrigerator and when we feel like having a special supper,  it takes only a few minutes to put together plenty of crab cake deliciousness.  Serve crab cakes  as an appetizer, on a salad, and be sure they are  topped with avocado slices.   We’ve enjoyed them with guacamole on top  too!

Photos - 354Start with one beaten egg.  Add 2 tablespoons mayonnaise, 1 tablespoon prepared mustard (I use dijon), 1 teaspoon Worcestershire sauce, 1 teaspoon dry mustard,  1 teaspoon seafood seasoning (I use Old Bay),  1/2 teaspoon lemon juice, and  some hot sauce if you like it.   Stir all of those ingredients together until the color is consistent.  Then fold in all the crab meat and 3/4 cup plain breadcrumbs.  Sometimes I use herbed bread crumbs, but be careful with strongly seasoned  bread crumbs or the crab cakes can be too salty.

You can  form the crab cakes by hand, but a lot of the meat sticks to my fingers, so now I mound it up in a tablespoon and shape it into a ball.  Then I drop the crab “balls” into a hot buttered skillet.  Let them brown on one side,  then turn and flatten a bit with a spatula.  Turn down the heat so that they can cook through without burning.

crab cakes browned

The sauce?  I stir up  2 tablespoons of mayonnaise,  1 tablespoon of catsup and creamed horseradish to taste.  That’s it!

avocado and crab cakes

It’s fun to use avocado slices to decorate the crab cakes!   Feeding a crowd?  Make a big salad and top each serving with  a crab cake and plenty of California avocado!   When there are just a few of us,  we enjoy  the crab cakes all by themselves with avocado… making  an ordinary supper into a feast!

Worcester Range

This is the Worcester Range in Central Vermont. I grew up with this beautiful view near my parents’ home. I always think of this view when I cook with Worcestershire sauce.

I’ll be spending several weeks with my mother in Vermont, so I’ll be sharing some of the gorgeous scenery from my home state.  Even though I’ve been living on the avocado ranch in California for over 30 years,  Vermont still feels like home to me.   I’m a Green Mountain girl, for sure!

How about you?   What do you serve when you want to have a special supper during your busiest times?    What ingredients remind you of your childhood home?

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10 Comments

  1. I want your Avis, but you never give any to your flute friends.

  2. mmmm I’m hungry and wishing I had some crab on hand right now! For the record, I think avocado goes with just about everything! 🙂
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  3. Hi Cousin Mimi,

    My favorite quick meal is fresh broiled fish (any type but I especially love salmon, tilapia, or catfish). I coat the fish in olive oil, add dill and onion powder, as well as salt. I put the fish on a foil covered cookie sheet sprayed with PAM, and then under the broiler for about 7-9 minutes, depending upon thickness of the fish, until opaque and flaky. Pick a veggie and you’re good to go. We like a few avocado slices with this meal. Fast, easy, and a delicious treat.

    Believe it or not, avocados are a food that reminds me of my childhood, though I am from TN. One of our favorite treat suppers in the summer was guacamole and chips. We loved guacamole so much that this WAS the meal. I remember the scalloped, white, individual bowls heaping with fresh, green guacamole. Growing up, all we could get at the grocery in TN was large Fritos made to go with dip. Now I use Tostitos. We also ate guacamole salad. We shredded iceberg lettuce, topped it with guacamole, and then drizzled on some special dressing from Pancho’s Mexican restaurant in town (they now sell it in groceries in the South, along with their amazing cold cheese dip- add some water if it is thick from the container). The dressing was made with vegetable oil, dried mustard, sugar, onions, vinegar, and oregano. Finally, my grandmother would treat us every summer to avocado grapefruit salad. It was a great labor of love because she removed the sections of grapefruit from the pulp in order to remove the bitterness. She would put lettuce on the bottom, avocado alternated with grapefruit on top of the lettuce, and then a drizzle of homemade Italian dressing. The combination of the cool, creamy avocados and the tart-sweet tang of the avocado blend together perfectly for a refreshing summer salad.

    Other than avocados the treat was “fried” corn with tomato slices. My mother would cut the very tips off of each row of corn and then scrape out the juice. She would cook a couple of pieces of bacon for the grease and would pour in the corn when the grease was hot, causing a wonderful sizzle sound. She immediately added water until the skillet was almost full, and would stir the corn continuously to prevent sticking and to cook evenly until the water had evaporated and the corn was cooked. She then salted the corn to taste. A labor of love definitely but so worth it. Fresh cut tomato slices were perfect to go with the corn. And the pieces of bacon that were cooked to get the bacon grease can be eaten with the corn and tomatoes. Delicious!

    It’s time to order more avocados from your ranch!!!
    Laurie

  4. Great easy recipe – I’ll try for sure! I think Costco sells fresh crabmeat and it’s not too expensive – will check it out as well.

  5. I think I’ll need to visit these Trader Joe’s that everyone’s talking about! We don’t have one where I live (Canada), but it’s not too far of a drive down.

    I also wish I lived somewhere warm enough where I could get actual fresh avocados. California, maybe…?

    I once had an avocado crab salad, and it was delicious. The two are a great combination.

    I’ll be giving this recipe a try. I think it’ll be great with a dash of cayenne pepper on top.
    Elle recently posted..Arthritis Gloves: Comparison Chart I 18 Best GlovesMy Profile

  6. You should mention that you should rinse that metal taste off the crab.I don’t know how you eat it. Get fresh

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