This recipe comes from Pacifica Culinaria, an online retailer of infused avocado oils and mayos, agave syrups and other gourmet foods you need to check out.
Why use avocado oil? It’s similar to the very popular olive oil, has a number of health benefits (which we can use), is high in Omega fatty acids, has no cholesterol and is extremely low in saturated fat. Which means more guacamole for me.
This recipe is easy to throw together, and it’s perfect for when she’s looking for something light for dinner. It calls for cayenne pepper to give it a kick, but you can adjust the amount to your own tastes. (What good is a date with a burned tongue?) The avocado oil, mayo, citrus vinaigrette and other ingredients are available from www.pacificaculinaria.com, but you can also substitute with whatever you have around the Pad. (Although if you do, I can’t guarantee the end result.)
Spicy Crab Cakes on Baby Greens
3/4 Cups Breadcrumbs
1/3 Cup Pacifica Culinaria All Natural Avocado Oil Mayonnaise
1/4 Cup Thinly Sliced Green Onions
1 Teaspoon Grated Lemon Peel
1/4 Teaspoon Cayenne Pepper
1 Pound Crabmeat, Well Drained
3 Tablespoons Pacifica Lemon Pepper Avocado Oil
4 Cups Mixed Baby Greens
Mayan Pearl Lemon Wedges
Mix first 5 ingredients in a large bowl. Add crabmeat and stir gently to combine. Shape mixture into 8 1/2 inch thick cakes. Transfer to foil lined plate. (Can be made 2 hours ahead. Cover and refrigerate.)
Heat Pacifica Lemon Pepper Avocado Oil in large nonstick skillet over medium heat. Working in batches, cook crab cakes until bottoms are brown, about 4 minutes. Using spatula, carefully turn cakes over and cook until second sides are brown, about 4 minutes longer.
Divide greens on plates. Drizzle with vinaigrette. Top with crab cakes. Garnish with lemon wedges and serve.