CRAB CAKE RED PEPPER SAUCE AVOCADO MASH

By Chad Carns

INGREDIENTS

Crab Cakes

1/4 c red peppers, diced
1/4 c corn kernels
1 T olive oil
8 oz crabmeat
1/4 c bread crumbs
1 egg
1 T mayonnaise
2 t Dijon mustard
2 t Old Bay

 

Red Pepper Sauce

1 re papper, roasted, peeled and quartered
4 garlic cloves
4 T extra virgin olive oil
1 T lemon juice
3 T honey
1/2 t cayenne papper
1/2 t cumin

Fry

1/2 c cornmeal
1/4 c vegetable oil

 

Avocado Mash

2 ripe avocado, cubed
1 T lime juice
1 T cilantro, chopped

DIRECTIONS:

Crab cakes – Sauté pepper and corn in olive oil for 3 minutes. Remove and cool. Mix with remaining crab ingredients to form small crab cakes. Coat with cornmeal. Fry in vegetable oil until golden brown.
Sauce – Sauté pepper and garlic in 2 tablespoons olive oil for 3 minutes. Add remaining ingredients and blend in a food processor. Avocado – Mix ingredients to a chunky consistency. Serve crab cakes on a bed of avocado and red pepper sauce.

CRAB CAKE RED PEPPER SAUCE AVOCADO MASH
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SKILL LEVEL7
COST8
EFFORT6
TIME5
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About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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