I can't lie.....there is a mischievous child inside of me that really wants to call these 'Krabby Patties'. I shall restrain myself, however. What a delight to make and eat these!
It is a simple process yielding a light yet filling meal that would be perfect for a lunch at home or a dinner for one. I love the delicate sweetness of crab in combination with the spice of chilies and putting a bit of avocado in with the salad balanced the spice perfectly acting as a sort of coolant when the burn of the chilies struck.
1 can of lump crab meat, preferably organic, drained
1 serrano chili, minced
1t. rice vinegar
1.5T.AP flour
1.5T. desiccated coconut, (unsweetened)
1T. chopped fresh coriander
(salt to taste)
.............
1t. rice vinegar
1/2 t. lime juice
1t. walnut oil
1t. shallot, chopped
1/2 an avocado, cubed or scooped
2c. greens
(salt to taste)
-Pick through the crab meat to ensure that there are no bits of shell, and combine everything above the dotted line in a bowl; cover and let set in the icebox for about an hour.
-Meanwhile, combine the vinegar, lime juice, oil, and shallot in a small jar and shake to combine.
-Form the crab mixture into three little cakes, being a bit more rough with them than you would think, and saute for about a minute on each side, or until golden and crisped. Keep in mind that the crab is already cooked, so in sauteing, you are just searing the outside and ensuring that the interior is warmed through..
-Scoop or dice the avocado, toss with the greens and vinaigrette and serve along side the three little crab cakes.
-These can be kept warm in a moderate oven, in a foil packet for up to 20 minutes if need be.
-Also, these can be frozen and cooked straight from the freezer, but please make sure that the crab was not previously frozen.
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