Crab Cakes with Chunky Guac

Panamei Product: Surimi Flakes
Recipe and photo by: Omar Calderón

Crab Cakes (Yields 12)
1 bag Panamei Surimi Flakes
1/2 large onion
1/2 red bell pepper
3 chives
1/2 tbsp garlic
Zest of a medium orange
6 tbsp of oatmeal flour
2 eggs, beaten
Salt and pepper
Oil for frying

Chunky Guac
1 Hass avocado
2 tablespoons white onion
2 Tbsp coriander, chopped
1/2 Tbsp of olive oil
Juice of half a large lemon
Garlic powder
Salt and pepper

Crab Cakes:
Cut the surimi flakes into small pieces. Reserve.
Finely chop the onion, red bell pepper and chives. Stir fry veggies over medium heat and season. After 3 minutes add the garlic and continue cooking. When the vegetables are tender, remove from the heat and wait for them to cool. Combine surimi flakes, vegetables, orange zest and oatmeal flour. Knead until compact. Make small balls (wet your hands so that the mixture does not stick). Dip balls in beaten eggs and then dip in the panko. When the oil is hot, fry them in small batches, use enough oil to cover at least half of each ball, and turned them constantly.


Chunky Guac:
Dice the avocado (do not mash). Finely chop the onion and cilantro and add to the avocado, incorporate the olive oil, lemon juice, garlic powder, salt and pepper. Stir carefully with a spoon, keeping it chunky.

Serve and enjoy!

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