Crab Cakes With Avocado Fries

1) Heat 2 tablespoon oil in large skillet over medium heat. Add onion, celery, red and yellow bell pepper and garlic. Cook till tender, about 3-5 minutes. Set aside to cool.

2) In a large bowl, add crabmeat, cooled vegetables, mayo, green onions, cheese, parsley, thyme, 3 tablespoons bread crumbs, whole grain mustard, Dijon mustard, lemon zest, juice, Worcestershire sauce, hot sauce. Toss well and season with salt and pepper.

3) Preheat oven to 250F.

4) Form crab mixture into 12 cakes about 2.5 inches wide. Coat each with remaining panko bread crumbs.

5) Heat remaining oil in a large skilled over medium heat. Cook crab cakes in batches, brown them on both sides, about 5 mins total. Set crab cakes on baking sheet, keep them warm in oven while pan frying the rest.

Avocado Fries
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6) For avocado fries, heat about 2 inches of oil in large pot. While oil is heating, halve, pit and peel the avocado and cut into 1/2-inch slices.

7) In a shallow dish, toss together flour, salt, pepper, onion, garlic and cayenne. Put buttermilk in another shallow dish.

8) Work in batches. Dip avocado slices in buttermilk, then coat with seasoned flour. Fry avocado slices until golden brown, about 2 mins. Drain on paper towels while frying the rest of the slices.

9) Serve crab cakes and avocado fries immediately. Avocado fries will get soggy once cooled.

Chef's Note & Story

Recipe inspired by Chef Peter Dominguez and Chef Peter Jackson.