Christian Delouvriers Crispy Mini Peeky Toe Crab Cakes With Guacamole And Tomato Beurre Blanc Recipe

Cooking Directions

• STEP 1.In a bowl, combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, salt, and pepper. Mix well.
• STEP 2.Shape the mixture into small patties and refrigerate for 30 minutes to firm up.
• STEP 3.Heat oil in a skillet over medium heat. Cook the crab cakes until golden brown on both sides, about 3-4 minutes per side.
• STEP 4.For the guacamole, mash the avocados in a bowl and mix in lime juice, diced tomatoes, red onion, cilantro, salt, and pepper.
• STEP 5.For the tomato beurre blanc sauce, melt butter in a saucepan over medium heat. Add minced garlic and cook until fragrant. Stir in tomato paste, white wine, and lemon juice. Simmer until the sauce thickens.
• STEP 6.Serve the crispy crab cakes with a dollop of guacamole and drizzle with the tomato beurre blanc sauce. Garnish with fresh cilantro and enjoy!

Cooking Tips

• Make sure to refrigerate the crab cake mixture before shaping them into patties. This will help them hold their shape while cooking.
• Use a non-stick skillet or a well-seasoned cast iron skillet to prevent the crab cakes from sticking.
• To make the crab cakes ahead of time, shape them into patties and refrigerate until ready to cook. Cook just before serving for the best texture and flavor.

Storage and Serving

• Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the crab cakes on a baking sheet and bake in a preheated oven at 350掳F for about 10 minutes, or until heated through.
• Serve the crab cakes as an appetizer or as a main course with a side salad or roasted vegetables.