Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Crispy Buckwheat-Crusted Crab Cakes with Avocado-Lime Crema and Roasted Mexican Vegetable Hash
A bold American-Mexican fusion dish featuring crispy buckwheat-flour crusted crab cakes served over a vibrant roasted vegetable hash with zucchini, potatoes, and dried tomatoes, topped with a creamy avocado-lime crema and crumbled feta cheese. This innovative combination merges classic American crab cake technique with Mexican flavors and textures for an unforgettable appetizer or light main course.
55 min
Medium
4 servings
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Taste Profile
Sweet2/10
Salty6/10
Sour6/10
Umami5/10
Spicy2/10
🥄 Texture
Crispy exterior from the buckwheat crust gives a pronounced crunch that contrasts with the soft, slightly flaky interior of the crab cakes. The avocado-lime crema adds a creamy, smooth layer while the roasted vegetable hash provides tender-crisp bites and starchy bite from the potatoes.
👃 Aroma
Bright citrus top notes from lime and lime zest mingle with a buttery avocado scent and a tangy, saline note from feta and crab. Toasty, nutty buckwheat and a faint roasted vegetable smell (plus warm cumin if used) round out the aroma.
🍷 Pairs Well With
A crisp, citrus-driven Sauvignon Blanc or a dry sparkling wine (Prosecco/Cava) to cut the richness; alternatively a light Mexican lager or pilsner for a refreshing, low-bitterness match.
🥗 Side Dishes
Citrus cabbage slaw or quick pickled red onion for acidity and crunch; grilled corn or esquites for a Mexican touch; or a simple herbed rice or quinoa to soak up crema and salsa.
Ingredients(15 items)
- 18 ounces crab sticks (shredded)
- 22 large eggs (beaten)
- 31/2 cup buckwheat flour
- 41/4 cup all-purpose flour
- 51/2 cup feta cheese (crumbled)
- 61 medium avocado (ripe)
- 72 limes (1 for juice, 1 for zest)
- 82 medium potatoes (diced into 1/2-inch cubes)
- 92 medium zucchini (diced into 1/2-inch cubes)
- 101/2 cup dried tomatoes (chopped)
- 111 cup broccoli florets (chopped into small pieces)
- 123 tablespoons salad oil (divided)
- 131/4 cup salsa (for serving)
- 14Salt and black pepper to taste
- 151/2 teaspoon cumin (optional, for Mexican flair)
Nutrition Information(per serving)
385
Calories
22g
Protein
35.5g
Carbs
18.5g
Fat
Instructions
- 1
Prepare the crab cake mixture: In a large bowl, combine shredded crab sticks, 1 beaten egg, 1/4 cup buckwheat flour, 1/4 cup all-purpose flour, 1/4 cup feta cheese, juice of 1/2 lime, salt, and pepper. Mix gently until just combined.
- 2
Shape the crab mixture into 8 patties (about 2 inches diameter and 1 inch thick). Place on a parchment-lined plate and refrigerate for 15 minutes.
- 3
Prepare the breading station: Mix remaining 1/4 cup buckwheat flour and 1/4 cup all-purpose flour in a shallow bowl. Beat remaining egg in another shallow bowl.
- 4
Bread the crab cakes: Dip each patty into beaten egg, then coat thoroughly with buckwheat-flour mixture. Set aside on a clean plate.
- 5
Prepare the vegetable hash: Heat 1.5 tablespoons oil in a large skillet over medium-high heat. Add diced potatoes and cook for 8-10 minutes, stirring occasionally, until golden and tender.
- 6
Add diced zucchini, chopped broccoli, and dried tomatoes to the skillet. Stir in cumin, salt, and pepper. Cook for 5-7 minutes until vegetables are tender-crisp. Transfer to serving plates and keep warm.
- 7
Cook the crab cakes: In the same skillet, heat remaining 1.5 tablespoons oil over medium-high heat. Carefully place crab cakes in the hot oil and cook for 3-4 minutes per side until golden brown and crispy. Work in batches if necessary.
- 8
Prepare the avocado-lime crema: In a small bowl, mash ripe avocado with juice of 1 lime, zest of 1 lime, salt, and pepper until smooth but slightly chunky.
- 9
Assemble the dish: Place warm vegetable hash on serving plates. Top each portion with 2 crispy crab cakes. Drizzle avocado-lime crema over the cakes and vegetables.
- 10
Garnish with remaining crumbled feta cheese, a dollop of salsa, and lime zest. Serve immediately while crab cakes are still warm and crispy.
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