Crab Cakes With A Twist

I grew up in the south, right on the edge of the Chesapeake Bay. That means crab was around a lot when I was growing up. Almost every restaurant in the area had crab cakes on the menu.

Surprisingly I have never made crab cakes. I am not sure why, it just wasn’t something I had done before.

The addition of the avocado was amazing!

While I haven’t made crab cakes before, I have eaten them all the time. I have never had one with avocado before.

The avocado acts as a lovely binder, and gives the cakes a nice creaminess.

The fact that there is not a whole lot of filler in the cakes makes them all crab and avocado. No over loading with bread crumbs here!

I served the crab cakes with the Best Ever Macaroni Salad. It was a lovely dinner. Rich and tasty crab cakes with a nice light bright salad.

AVOCADO CRAB CUTLETS

2 Cups Cooked Crab Meat

3 Tablespoons Butter

4 Tablespoons Flour

1/2 Teaspoon Salt

1/8 Teaspoon Pepper

1 1/2 Cups Milk

2 Cups Diced Avocado

Fine Bread Crumbs

3 Eggs, Beaten

Melt butter and blend in flour. Add salt, pepper, and milk. Cook until thickened, stirring constantly. Add avocado and crab meat and mix well. Shape into cutlets. Roll in crumbs, then egg, then crumbs again. Fry in hot fat for 2 to 4 minutes.