Amy and Bob’s Avocado Chile Crab Cakes
Recipe compliments of our friends at the Honolulu Zoo.
Featured in the Honolulu Star-Advertiser on July 5, 2017.
3 ripe, fresh Hass avocados, peeled and seeded
1 pound lump crab meat
1/3 cup shallot, minced
3 cloves garlic, fresh, minced
1 (3-inch) piece fresh ginger, peeled and minced
2 Thai red chili, small, sliced into thin circles
2 Thai green chili, small, sliced into thin circles
2 tablespoons ketchup
1/2 teaspoons black pepper, freshly ground
2 teaspoons shoyu
1/4 cup fresh Chinese parsley, coarsely chopped
1 tablespoon lemon juice
1 1/2 teaspoons lime juice
1 1/2 cups panko (Japanese breadcrumbs)
3 tablespoons canola oil
6 soft Kaiser rolls, lightly toasted
2 tablespoons mayonnaise
1 1/2 cups arugula
Dice half of the avocados to 1/4-inch; set aside. Mash the other half of the avocados into a pulp. In a mixing bowl, add avocado pulp and rest of the ingredients except for diced avocados. Mix together well. Gently fold in diced avocado to retain diced form. Refrigerate for at least 15 minutes. Form into patties, about 6 ounces each. Cover tightly with plastic wrap. Refrigerate for about 3 hours to allow breadcrumbs to absorb moisture.
In a non-stick sauté pan, heat oil; place crab cakes into pan and sear approximately 4 minutes on each side until reaching 165°F. Spread mayonnaise on top half of roll. Place crab cake on bottom half of roll. Place about 1/4 cup of arugula on top of each cake; cover with top half of roll. Makes 6 servings.
Tip: Thai chili peppers are also called Birds Eye Chillies and are popular in Asian dishes. As they ripen from green to red, their flavor becomes milder.
Approximate Nutrient Analysis per serving:
580 calories, 27 g fat, 3.5 g saturated fat, 55 mg cholesterol, 850 mg sodium, 59 g carbohydrate, 7 g fiber, 6 g sugar, 27 g protein