Best 5 Florida Crab Cakes With Avocado Butter Recipes

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Indulge in the tantalizing flavors of Florida crab cakes, an iconic dish brimming with succulent crab meat, aromatic spices, and crispy golden-brown exteriors. Served alongside a luscious avocado butter, these crab cakes elevate the dining experience to new heights. But that's not all, as this article also presents a remarkable collection of other delectable recipes that will surely tickle your taste buds:

- **Coconut Shrimp with Mango Dipping Sauce**: Embark on a tropical adventure with coconut shrimp, a Caribbean classic featuring succulent shrimp coated in a crispy coconut crust and served with a sweet and tangy mango dipping sauce.

- **Lobster Rolls with Lemon-Dill Butter**: Indulge in the luxury of lobster rolls, a New England specialty that combines tender lobster meat, a buttery toasted roll, and a zesty lemon-dill butter.

- **Crab Stuffed Mushrooms**: Delight in a delightful combination of flavors with crab-stuffed mushrooms, a savory appetizer featuring tender mushrooms filled with a creamy crab mixture and baked to perfection.

- **Seafood Gumbo**: Immerse yourself in the rich flavors of seafood gumbo, a Louisiana classic brimming with shrimp, crab, and other seafood, all simmered in a flavorful broth.

- **Shrimp Scampi**: Transport yourself to the Mediterranean with shrimp scampi, a classic Italian dish featuring succulent shrimp sautéed in a luscious garlic-butter sauce.

- **Scallops with Lemon Butter Sauce**: Savor the delicate sweetness of scallops, pan-seared to perfection and served with a vibrant lemon butter sauce.

- **Fish Tacos with Avocado Salsa**: Embark on a culinary journey to Mexico with fish tacos, a beloved street food featuring tender fish, a crispy tortilla, and a refreshing avocado salsa.

- **Salmon Burgers with Dill Sauce**: Delight in the goodness of salmon burgers, a healthier take on the classic burger, featuring succulent salmon patties topped with a creamy dill sauce.

- **Tuna Melts**: Experience the comforting flavors of tuna melts, a classic sandwich combining tuna salad, melted cheese, and toasted bread, perfect for a quick and satisfying meal.

Let's cook with our recipes!

FLORIDA CRAB CAKES



Florida Crab Cakes image

Make and share this Florida Crab Cakes recipe from Food.com.

Provided by evelynathens

Categories     Crab

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb fresh crabmeat, picked over
1/2 cup fresh white breadcrumbs
2 tablespoons mayonnaise
2 tablespoons chopped fresh Italian parsley
1 tablespoon coarse-grained Dijon mustard
1 tablespoon chopped green onion
2 teaspoons fresh lime juice
1/4 scotch bonnet peppers (wear rubber gloves) or 1/2 serrano chili, seeded, minced (wear rubber gloves)
1 dash Worcestershire sauce
1 egg, beaten to blend
2 tablespoons butter

Steps:

  • Combine first 9 ingredients in bowl.
  • Season with salt and pepper.
  • Mix in egg.
  • For mixture into 8 equal patties, using scant ¼ cup for each.
  • (can be made ahead, covered and refrigerated).
  • Melt butter in large nonstick skillet over medium heat.
  • Fry cakes in batches until golden-brown, about 2 minutes per side.
  • Transfer cakes to paper towels; drain.
  • Arrange 2 cakes on each of 4 plates.
  • Top with Avocado 'Butter' and serve with toast points.

Nutrition Facts : Calories 167.1, Fat 10.3, SaturatedFat 4.5, Cholesterol 103.5, Sodium 360.4, Carbohydrate 6.1, Fiber 0.4, Sugar 1.2, Protein 12.3

FLORIDA CRAB CAKES WITH AVOCADO BUTTER



Florida Crab Cakes With Avocado Butter image

This recipe is out of a 1994 Bon Appetit magazine. It was given to them by a famous chef in Florida. It is still one of my favorite recipes for crab cakes and the avocado butter is a nice change from the normal condiments one gets with crab cakes.

Provided by Expat in Holland

Categories     Crab

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

3/4 lb crabmeat
1/2 cup breadcrumbs
2 tablespoons mayonnaise
2 tablespoons parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon green onion, minced
2 tablespoons lime juice
1/4 scotch bonnet pepper, chili seeded and minced
1/2 teaspoon Worcestershire sauce
1 egg, beaten
1 dash Tabasco sauce
3 tablespoons butter
1 avocado, peeled pitted and chopped
salt
pepper

Steps:

  • Combine breadcrumbs, mayonnaise, parsley, dijon, green onion, 2 tsp lime juice, chili and Worcestershire sauce. Mix until combined.
  • Mix in egg into breadcrumb mixture.
  • Fold in crabmeat in to the breadcrumb mixture.
  • Form into 8 patties. Cover and refrigerate for at least 30 minutes.
  • Meanwhile in a food processor, add avocado, lime juice, salt and pepper. Process until smooth. Cover and refrigerate.
  • In skillet melt butter and fry cakes in batches until golden brown. About 2-3 minutes per side.
  • Transfer cakes to paper towel to drain.
  • Arrange 2 cakes on 4 plates and put a dollop of avocado butter on top of each.

Nutrition Facts : Calories 335.7, Fat 21.1, SaturatedFat 7.5, Cholesterol 113.4, Sodium 995.2, Carbohydrate 17.4, Fiber 4.3, Sugar 2.2, Protein 20.4

FLORIDA CRAB CAKES WITH AVOCADO BUTTER



Florida Crab Cakes with Avocado Butter image

Provided by Marian Burros

Categories     dinner, appetizer, side dish

Time 25m

Yield 24 crab cakes

Number Of Ingredients 14

1 pound fresh lump crab meat
1 egg, beaten
2 tablespoons minced Italian parsley
1 tablespoon chopped scallion
1 1/2 tablespoons grainy mustard
Dash Worcestershire sauce
1/2 Scotch bonnet, jalapeno or Serrano pepper, seeded and minced
4 tablespoons mayonnaise
1/2 cup fresh bread crumbs
2 limes
Freshly ground black pepper and salt (optional) to taste
1 tablespoon olive oil
1 large ripe avocado, pitted and cut into chunks
24 thin slices French baguette, toasted

Steps:

  • Pick over the crab meat and gently combine in bowl with egg, parsley, scallion, mustard, Worcestershire, hot pepper, mayonnaise, bread crumbs, juice of one lime, pepper and salt.
  • Shape into 24 small patties and saute in hot oil in nonstick skillet until brown on both sides. Handle and turn gently so that crab cakes do not fall apart. Cakes will cook in two or three minutes.
  • In food processor, process avocado and 2 tablespoons lime juice until smooth. Add salt and pepper, to taste.
  • When crab cakes are cooked, arrange on toast; top with a large dab of avocado butter and serve.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 181 milligrams, Sugar 1 gram, TransFat 0 grams

CRAB CAKES WITH SPICY AVOCADO SAUCE



Crab Cakes with Spicy Avocado Sauce image

Categories     Food Processor     Shellfish     Bake     Low Fat     Crab     Avocado     Healthy     Chive     Jalapeño     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 20

For sauce
1/2 ripe medium California avocado, pitted and peeled
1 tablespoon low-fat mayonnaise
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon sugar
1 fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise
1/4 cup fat-free (skim) milk
For crab cakes
1 pound jumbo lump crabmeat, picked over and coarsely shredded
3 tablespoons low-fat mayonnaise
1/4 cup minced fresh chives
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/2 cup panko (Japanese bread crumbs)
1 tablespoon unsalted butter
2 garlic cloves, smashed
1/2 teaspoon herbes de Provence or 1/4 teaspoon dried thyme
1/4 teaspoon salt

Steps:

  • Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.
  • Make sauce:
  • Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and purée until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.
  • Make crab cakes:
  • Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.
  • Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.
  • Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.

AVOCADO CRAB CAKES



Avocado Crab Cakes image

I created this recipe because I like the pairing of crab and avocado; plus I wanted a baked rather than fried crab cake. These come out crisp and golden with great flavor. It's almost impossible to tell that they aren't fried. -Virginia Anthony, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 23

1 medium ripe avocado, peeled and finely chopped
1 tablespoon lemon juice
1 cup cornflake crumbs, divided
1 large egg, beaten
2 tablespoons finely chopped onion
2 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1 teaspoon seafood seasoning
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
3 cans (6 ounces each) lump crabmeat, drained
Cooking spray
1 teaspoon paprika
SAUCE:
1 medium ripe avocado, peeled
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat sour cream
1 tablespoon lemon juice
1 teaspoon snipped fresh dill or 1/2 teaspoon dill weed
1 teaspoon seafood seasoning
1/8 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • In a small bowl, combine avocado and lemon juice; toss to coat. In another small bowl, combine 1/4 cup cornflake crumbs, egg, onion, mayonnaise, mustard, dill, seafood seasoning, salt and cayenne. Fold in crab and avocado mixture., Place remaining cornflake crumbs in a shallow bowl. Drop scant 1/3 cup crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a baking sheet. Repeat with remaining mixture., Spritz crab cakes with cooking spray; sprinkle with paprika. Bake at 450° until golden brown, 10-12 minutes., For sauce, in a small bowl, mash avocado. Stir in remaining ingredients; serve with crab cakes.

Nutrition Facts : Calories 474 calories, Fat 25g fat (4g saturated fat), Cholesterol 179mg cholesterol, Sodium 1369mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 6g fiber), Protein 32g protein.

Tips:

  • Choose fresh crab meat. The quality of your crab cakes will depend on the quality of your crab meat. Look for crab meat that is firm and white, with no brown or black spots.
  • Don't overmix the crab cakes. Overmixing will make the crab cakes tough. Gently mix the ingredients until they are just combined.
  • Cook the crab cakes over medium heat. This will help to prevent them from burning on the outside and staying raw on the inside.
  • Serve the crab cakes immediately. Crab cakes are best served hot and fresh. If you need to make them ahead of time, cook them and then store them in the refrigerator for up to 2 days. When you're ready to serve them, reheat them in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes.
  • Serve the crab cakes with your favorite dipping sauce. Some popular dipping sauces for crab cakes include tartar sauce, cocktail sauce, and remoulade.

Conclusion:

Crab cakes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With a few simple ingredients and a little bit of time, you can make crab cakes that are sure to impress your family and friends. So next time you're looking for a seafood dish that is both delicious and easy to make, give crab cakes a try. You won't be disappointed!

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