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Yields 4 Cakes |
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2 large Alaskan King Crab legs (1-1.2 lbs)
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Cover the crab legs with warm water to thaw. Cut the shells lengthwise with kitchen shears; remove the meat, check for cartilage. Chop into 1” chunks.
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Fresh white bakery bread yielding 1 ½ cups fresh breadcrumbs |
Place the bread in a food processor or mini chopper and spin until fine. |
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1/4 cup celery & leaves, fine chop 1 tsp dry mustard 1/2 tsp garlic powder 1/8 tsp cayenne pepper 1 egg |
Mix gently with the crab and breadcrumbs. |
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Chicken broth |
Add 2 T of broth and mix well. Add 1-2 T more broth if needed to form the patty. Form into patties on wax paper. Cut the paper into individual squares between the patties.
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Olive oil |
Heat the oil in a skillet to medium temp. Pick up the patty on the wax paper, turn over into the pan and pull off the paper. Cook 5 minutes or so just to a golden crust. Gently turn with a spatula and cook the other side. |
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1/2 lime |
Serve with lime wedges and Avocado Verde Sauce. The sauce is delicious on rice as well! |
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Avocado Verde Sauce
1 ripe avocado 1/2 tsp garlic powder 1/2 lime 1/2 cup Las Palmas Mild Green Chile Enchilada Sauce |
Cut the avocado in half and squeeze out the fruit. Mash the avocado and mix in the rest. If you make this ahead, lay plastic wrap on the surface of the sauce to seal out the air and refrigerate. |
