Hybrid Crab Cakes and Whipped Avocado Sauce

Today was a day of temptation, as a meeting at work featured cookies and fruit cups.  I held off from the temptation of cookies by focusing on a much more delicious snack (note the dripping sarcasm.)

Oh, neat. Celery.

Paired with Athenos Hummus (which is not nearly as delicious as the Sabra I had earlier today and, comparatively, it is dry and grainy.)  Oh well….

I thought I was playing it cool, being all healthy and junk when…. WAIT A MINUTE!! WHAT’S THAT OVER THERE?!

Honeydukes Chocolate Frog!!!!

It came complete with a Godric Gryffindor trading card!!  My coworker just recently came back from Orlando, FL after spending a long weekend in The Wizarding World of Harry Potter. She brought back a chocolate frog, which I consider a major tease/appetizer for my trip to Orlando in October!!  That’s right, home of such major attractions as Julie of PBFingers and former haunt of Meghann (Meals and Miles). Oh, wait, also home of such exciting spots as Disney World, Universal Studios, and Halloween Horror Nights is where I’ll be the weekend before Halloween!! (I’m welcoming any tips and advice of what to do in the sunny city as this was a totally random flight plan spawned by the Southwest Airline 40th Anniversary SUPER SALE!!)

Obviously, I had to have a few bites.  Oops.

Tonight, for dinner, I decided that, when life hands you crab flakes on sale, make crabcakes!

Since I’ve never undertaken such a wild dish as this, I knew I needed some inspiration, and so I of course looked to the internet.  Taking a bit of two recipes, one from the Trans-Ocean website for Cajun Crabcakes, and another for “The Wire” Worthy Crab Cakes from The Kitchen Sink.  They both looked good, so this is what I ended up with:

Recipe Hybrid Crab Cakes

  1. 1 tablespoon of Fat Free Greek Yogurt from Trader Joes
  2. 1 tablespoon of Hellman’s Low Fat Mayo
  3. 1 egg white
  4. the juice of one lemon
  5. a few splashes of worcestershire sauce
  6. Salt and Pepper
  7. Cajun seasoning
  8. 8 oz of crab flakes (Trans-Ocean was my choice)
  9. 1 cup panko bread crumbs
  10. 1/3 of a red pepper, diced
  11. 2 to 3 teaspoons extra virgin olive oil

In a bowl, stir together ingredients 1-7 (yogurt through Cajun Seasoning) together. Add the crab, mashing the heck out of it so that it’s got a nice finely mashed texture.  I wanna say stringy, but that sounds gross. But I guess that’s what I mean. Add the panko, red pepper and maybe some more spices if you forgot to add them earlier (like I did.) Split the total mix into four even parts and mold each part into a round little cake. Refrigerate the cakes for at least 30 minutes.  This will help the cakes hold together a little better on the pan.

Put 2 teaspoons of olive oil in a skillet over medium heat. Once the oil is heated, add two crab cakes and cook for about 4 to 6 minutes before flipping and doing the same on the other side (or until lightly browned and heated through.) Remove the first two cakes to a plate; and repeat the directions above. If necessary, add some more oil to the skillet and cook the remaining two cakes according to the directions above. Serve warm, and maybe with a little of this yummy whip.

Whipped Avocado Dipping Sauce from Kristin of the Kitchen Sink’s Recipe
1 avocado, skinned and pitted
juice of one lime
1/4 teaspoon sea salt

Combine the ingredients in a large bowl and whip with a wire whisk (alternately, place the ingredients in the bowl of a food processor and pulse) until the mixture is smooth and fluffy. Serve chilled.

This recipe worked out pretty well though I think, if I didn’t have the sauce, it would’ve been a bit dry. It was a healthified version of a dish that I’d only had SUPER FRIED in the past, which also helped. The peppers added some crunch to it, and I bet it would’ve been excellent in a sandwich with some lettuce, a tomato, and a sandwich thin!  Maybe tomorrow, as I have two leftover cakes!

Since I’m hoping to FINALLY get back to the gym tomorrow, I’m off to sleep in hopes for an early workout!

Have a splendid night, and remember (remember) the 5th of November (the beau rented V for Vendetta, which he’s never seen before…. Adorable.)

9 thoughts on “Hybrid Crab Cakes and Whipped Avocado Sauce

    • I did, and it was, in a word, MAGICAL! (real talk: not too outta the ordinary from solid milk chocolate other stuff, but definitely some high quality chocolate.) Can’t wait to do disney: Grown up style (aka exactly as if I were still a kid-style.)

      While normally I’d really only had crab in sushi, I figured it was time to mix it up. Very light, more so than burgers or chicken patties (even the veggie kind) which I loved!

  1. Omg. I wish I would have waited to make my crab cakes because yours sound delicious!! I did the same thing you did, saw that crab was on sale & immediately bought it for crab cakes. I’m definitely keeping this in mind for the next sale 🙂

  2. Pingback: Microwave Titration: Office Hardships « Food, Sweat, and Beers

  3. I want to go to the Wizarding World of Harry Potter so badly!! The 123981 “healthy living” bloggers that call Orlando home always talk about the Lululemon Outlet so on my next Florida trip I’m definitely going to stop there too!

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