St. Phillip’s Island Crab Cakes Recipe
Southwestern-seasoned, guacamole, Parmesan roasted broccoli, kale salad
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Ingredients
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Crab Cakes
Guacamole
Parmesan Roasted Broccoli
Kale Salad
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine the fresh crab meat, mayonnaise, bread crumbs, egg, finely chopped green onions, cayenne pepper, paprika, salt, and black pepper. Mix until just combined, being careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter. Place them on a parchment-lined baking sheet.
- 3
Guacamole
- 4
Make the Guacamole
In a medium bowl, mash the ripe avocados with a fork. Stir in lime juice, chopped cilantro, minced garlic, and salt. Mix well and adjust seasoning to taste.
Parmesan Roasted Broccoli
- 5
Prepare the Broccoli
Preheat your oven to 425°F (220°C). Toss the broccoli florets with olive oil, garlic powder, and salt in a large bowl.
- 6
Roast the Broccoli
Spread the broccoli evenly on a baking sheet and sprinkle with Parmesan cheese. Roast in the preheated oven for 15-20 minutes or until the edges are crispy and the broccoli is tender.
Kale Salad
- 7
Prepare the Salad
In a large bowl, combine the chopped kale leaves, halved cherry tomatoes, and thinly sliced red onion.
- 8
Dress the Salad
In a small bowl, whisk together olive oil, apple cider vinegar, salt, and black pepper. Drizzle over the salad and toss to combine.