Moroccan Spiced Crab Cakes Recipes

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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

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 TOPPED WITH GUACAMOLE



Spicy Crab Cakes Topped with Guacamole image

Provided by Marcela Valladolid

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 17

1 pound lump crabmeat, picked over to remove any shell, broken into small pieces
2 tablespoons mayonnaise
1 large egg, beaten
1/2 cup panko bread crumbs
1/4 cup chopped scallions (white and pale green parts only)
1 tablespoon fresh lime juice
1/4 cup chopped cilantro leaves
1/2 teaspoon habanero hot sauce
Salt and freshly ground black pepper
1 cup panko bread crumbs
1/4 cup chopped cilantro leaves
3 tablespoons olive oil
2 firm, ripe avocados, halved, pitted, and peeled
2 tablespoons minced onion
2 tablespoons chopped cilantro leaves
1 teaspoon fresh lime juice
Salt and freshly ground black pepper

Steps:

  • Crab cakes: Mix the crabmeat, mayonnaise, egg, bread crumbs, scallions, the lime juice, 1/4 cup cilantro, and the hot sauce together in a small bowl. Season, to taste, with salt and pepper. Form the mixture into 8 (3/4-inch-thick) patties and refrigerate for 20 minutes.
  • Breading: Mix the bread crumbs and 1/4 cup of cilantro on a plate. Carefully turn the patties in the bread crumb mixture until coated on both sides.
  • In a large nonstick skillet, heat the olive oil over medium-high heat. In batches, fry the crab cakes until golden, about 3 minutes each side.
  • Guacamole: Coarsely mash the avocados in a medium bowl. Lightly mix in the onion, cilantro, and lime juice. Season with salt and pepper, to taste.
  • Transfer the crab cakes to a serving platter, top each cake with a tablespoon of guacamole, and serve.

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