Add Richer Flavor to Your Holiday Dishes with Avocados
Crab Cakes with Avocado Aioli
(Family Features) Family, friends, food and parties - entertaining during the holiday season can be a lot of work, but your party meals don't have to be complicated. Sometimes all you need is one ingredient that adds a little luxury and a lot of flavor, like avocados.
Thanks to the climate and rich, volcanic soil, Mexico produces an especially velvety avocado. Available year round, the Mexican avocado season peaks during the winter months. Take advantage of their creaminess this holiday season and top off a myriad of hors d'oeuvres and dishes for an instant splash of color and flavor. Here are some dishes to get you started:
- Upgrade a simple bruschetta with small chunks of avocado for a richer flavor.
- Slice an avocado and serve on a cheese and cracker plate for easy snacking.
- Bake an English muffin with melted cheese and sun-dried tomatoes then top with chunky avocado for sophisticated pizza bites.
- Add diced avocado to a side of grains for a varied texture.
Avocados not only add color and flavor to your meals, they are nutrient-dense and provide a good source of fiber, as well. Their good unsaturated fats lower cholesterol and satisfy hunger truly making them the crowning touch to any dish.
These crab cake appetizers transform into a luxurious hors d'oeuvre with just a dollop of avocado cream and a few golden cubes.
For more tasty ways to top off your meals with avocados, visit www.avocadosfrommexico.com.
Crab Cakes with Avocado Aioli
- 2 avocados, fully ripened, halved, pitted, peeled
- 1/2 cup mayonnaise, divided
- 2 Serrano chiles or jalapeños, finely chopped, divided
- 1 garlic clove, sliced
- 1/4 cup fresh lime juice
- Salt and ground black pepper
- 1 egg, lightly beaten
- 1/4 cup breadcrumbs
- 2 tablespoons white onion, finely chopped
- 1 teaspoon Dijon mustard
- 1 pound jumbo lump crab meat, cartilage and shell removed
- 1 tablespoon butter
- 1 teaspoon olive oil
- Avocado Serrano Aioli - Coarsely chop 1 avocado.
- In blender, combine avocado, 1/4 cup mayonnaise, 1 chile, garlic and 2 tablespoons lime juice; puree until smooth.
- Add salt and pepper to taste; cover and refrigerate until ready to serve, up to 12 hours.
- Crab Cakes - In medium bowl, mix egg, bread crumbs, remaining 1/4 cup mayonnaise, 2 tablespoons lime juice, 1 chile, onion, mustard and 1/2 teaspoon each salt and pepper.
- Fold in crabmeat until combined. Shape about 1/3 cup crab mixture into a 1-inch thick cake; place in non-reactive baking dish and refrigerate at least 4 hours or up to 1 day.
- To cook, pat crab cakes dry with paper towels. In large skillet, heat butter and oil over medium-high heat. Add crab cakes; cook until crisp and golden brown, about 5 minutes per side.
- Slice remaining avocado; serve crab cakes garnished with avocado slices and Avocado Serrano Aioli.
Yield: 8 crab cakes, 4 servings
Notes, Tips & Suggestions
Recipe courtesy of Pati Jinich of PBS's Pati's Mexican Table
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