Crab Cakes with Avocado Grapefruit Salsa
Golden brown, crab-packed "cakes" are flavorful on their own, but made even better by a citrusy, creamy, complementary salsa.
Ingredients
Crab Cakes
- 2 pounds lump crab meat
- 4 tsp dijon mustard
- 3 tsp Worcestershire sauce
- 1 ½ tsp Old Bay seasoning
- 1 ½ tsp kosher salt
- 1 tsp freshly cracked black pepper
- ⅔ cup panko breadcrumbs
- 3 large eggs
- ½ cup mayonnaise
- 4 green onions
- 1 tsp grapefruit zest
- ¼ cup grapefruit juice
Creamy Grapefruit Salsa
- 1 large grapefruit
- 1 large avocado
- 2 green onions
- ⅓ cup sour cream
- 4 ½ oz. canned green chiles, drained
- ½ tsp kosher salt
- ½ tsp freshly cracked black pepper
- olive or avocado oil
Instructions
Creamy Grapefruit Salsa
- Peel the grapefruit and slice into supremes. Chop the supremes into bite sized pieces, and add to a medium bowl along with the juice from the grapefruit.
- Finely dice the avocado. Thinly slice the green onions. Add the avocado and green onion to the grapefruit.
- Stir the sour cream, green chiles, kosher salt, and black pepper into the grapefruit, avocado, and green onions.
- Serve immediately, or refrigerate until ready to use.
Crab Cakes
- Drain the crab meat, then pick through to ensure there are no stray bits of shell.
- In a large bowl, combine the crab meat, dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, panko breadcrumbs, eggs, mayonnaise, green onions, grapefruit zest, and grapefruit juice. Stir to thoroughly combine, but gentle enough not to completely break up the crab. Cover and refrigerate if you're not cooking immediately.
- Heat a couple tablespoons of olive or avocado oil in a large skillet over medium heat. Scoop the crab mixture, about ⅓ cup at a time, gently mold into a cake, and place in the skillet.
- Cook each crab cake about 4 minutes, flip, and cook 4 minutes more, until golden brown on both sides. Repeat with the remaining crab mixture.
- Serve immediately, with the Creamy Grapefruit Salsa.