Mexican Crab Cakes

 

With an avocado and crab that needed to be used, I decided to see what Mexicany Crab Cakes would taste like--love it!

What you will need

16 ounces crab meat (cleaned)

2 tablespoons plain yogurt

1/2 cup parsley chopped finely

1 teaspoon toasted smoked paprika

1 egg

1/2 teaspoon sea salt

1/2 cup panko (toasted)

1/2 cup panko (for coating crab cakes)

4 tablespoons avocado oil (or vegetable oil for frying)

3 cups corn cut from cob (apx 3 cobs)

1/2 cup onion diced

2 tablespoons whole cumin toasted and ground coarsely

1 lime zested and juiced

1 large clove garlic pressed

1 cup sweet small peppers diced (orange, red or yellow)

1 cup cherry tomatoes halved

1 large haas avocado diced

1/2 cup cilantro chopped finely

2 cups micro greens or arugula

plain yogurt, Sriracha, and smoked sea salt to taste

1/4 teaspoon sea salt

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