Best 2 Spicy Crab Cakes Topped With Guacamole Recipes

Tantalize your taste buds with a culinary journey to the shores of Maryland, where the Chesapeake Bay's bounty of blue crab meets the vibrant flavors of Mexican cuisine. Our spicy crab cakes, crowned with a luscious dollop of guacamole, are a delightful fusion of two culinary worlds. Explore the depths of flavor as tender crab meat, infused with a symphony of spices, dances on your palate. Dive into the creamy richness of the guacamole, its zesty blend of avocado, cilantro, and tangy lime awakening your senses. The harmony of textures and tastes in this dish is a testament to the culinary artistry that awaits you. Ready your taste buds for an extraordinary adventure as we embark on a culinary expedition through these delectable crab cakes and guacamole.

Let's cook with our recipes!

SPICY CRAB CAKES

Spicy Crab Cakes image

Provided by Food Network Kitchen

Categories appetizer

Time 45m

Yield 24 spicy crab cakes

Number Of Ingredients 8

Ingredients

Extra-virgin olive oil, for the pan
3/4 pound jumbo lump crab meat
1/3 cup finely crushed butter crackers (such as Ritz)
3 tablespoons chipotle mayonnaise, plus more for topping
1 large egg white, lightly beaten
1 tablespoon chopped fresh chives, plus more for topping
1 teaspoon finely grated lemon zest
Kosher salt

Steps:

Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil.
Mix the crab meat, crushed crackers, mayonnaise, egg white, chives, lemon zest and 3/4 teaspoon salt in a large bowl until combined. Fill the muffin cups with the crab mixture. Refrigerate 15 minutes.
Bake the crab cakes until warmed through and browned around the edges, 10 to 12 minutes. Remove from the pan. Top with more chipotle mayonnaise and chopped chives.

SPICY CRAB CAKES

Spicy Crab Cakes image

This recipe came to us by way of Garrett Oliver, the brewmaster of Brooklyn Brewery. He believes beer and wine should always be served with food. And beer, he contends, is often the better choice. With these crab cakes, Mr. Oliver, an excellent cook who is widely-known for his successful beer-and-wine pairings, recommends an India pale ale. The bitterness of the hops plays nicely with the spiciness of the dish.

Provided by The New York Times

Categories dinner, easy, quick, appetizer, main course

Time 30m

Yield 2 large or 4 small servings

Number Of Ingredients 14

Ingredients

1 medium red onion, peeled and sliced
Small handful of cilantro, with stems
1 jalapeño pepper, stemmed and seeded
1 red or yellow bell pepper, cored
1/2 pound lump crab meat
1 lightly beaten egg
1 tablespoon mayonnaise
1 heaping tablespoon grated fresh ginger
1 tablespoon curry powder
1 teaspoon cumin
Salt
Juice of 1 big lemon
1 1/2 cups bread crumbs, preferably Japanese panko
3 tablespoons vegetable or olive oil, or as needed

Steps:

Mince together the onion, cilantro, jalapeño and bell pepper. (If using a food processor, take care not to purée mixture.)
In a bowl, combine mixture with crab meat, egg, mayonnaise, ginger, curry powder, cumin and salt. Add lemon juice and mix until evenly blended. Add one cup of the bread crumbs, and mix again until well blended.
Form mixture into two evenly sized balls, squeezing firmly, then press into burger shapes; if any bits come off, mold them back on. Rub cakes on both sides with remaining bread crumbs.
Cover surface of a 10-inch skillet with oil; turn heat to medium-high and, a minute later, gently slide crab cakes into pan. Lower heat to medium, and cook until golden brown. Carefully flip them over and brown the other side; total cooking time will be about 10 minutes. Serve with an India pale ale.

Nutrition Facts : @context http, Calories 587, UnsaturatedFat 24 grams, Carbohydrate 49 grams, Fat 31 grams, Fiber 6 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 932 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your crab cakes.
If you can't find fresh crab meat, you can use canned crab meat instead. Just be sure to drain it well and flake it before using.
Don't overmix the crab cakes. Overmixing will make them tough.
Be careful not to overcook the crab cakes. They should be cooked until they are golden brown on the outside and opaque in the center.
Serve the crab cakes immediately with your favorite dipping sauce.

Conclusion:

These spicy crab cakes topped with guacamole are a delicious and easy-to-make appetizer or main course. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your guests. So next time you're looking for a new seafood recipe, give these crab cakes a try. You won't be disappointed!