On your next burger night, take a trip to the ocean with Avocado Crab Cake Sliders.
I’m curious how often to do you cook seafood at home?
Fish was the norm growing up in my house. We ate it, we caught it and we threw summer parties filled with it. I honestly think it was a requirement growing up on Long Island to know how to peel shrimp and crack a lobster by the time you hit elementary school age. I was always shocked when I met people who never or even rarely ate fish but then I had to remember they didn’t have the luxury of growing up with water on all sides of you.
Lucky for all of us we have the great state of Alaska to provide nearly 60% of the countries fish with their delicious Alaskan Seafood. Seriously, I don’t know what I’d do if I couldn’t get my weekly dose of sockeye salmon or my real favorite King Crab. Of course with five species of salmon, several varieties of whitefish and numerous shellfish species, Alaska offers seafood options for every taste!
Oh and if you are concerned about fishing methods and the environment, Alaska’s are anchored in strict conservation practices as well as the State Constitution, ensuring that the delicious seafood will be there for years to come.
I realize how ridiculous it sounds to advocate crab as an easy weeknight meal when it’s made out to be a luxury food.
Trust me though, this bad boy can feed more than you think!
King crab, as it’s name suggests is the big boy of the crab family, generally it’s sold in a bunch of cooked legs pictured above. With the meat already cooked for you, all you need to do is break out some kitchen shears or your trusty lobster crackers and pick the meat out. It’s actually a great way to get the family involved and introduce kids who are still a little off put by seafood to help make dinner. Just watch out for the spikes on the shell, they will get ya!
I always found growing up that helping my mom cook sparked my interest in the food and with the mild, fresh ocean taste, crab is a great introduction. As much as I loved seafood, I only really ate mild tasting fish, and all the shellfish as a kid growing up. It took time until I learned to love every variety sold at the store.
Now back to the part where this is a doable meal on a weeknight! Since I try to keep as little filler out of the crab cakes as possible, they are pretty fragile and need time to chill before they get cooked. I’m not a huge fan of mayo in my crab cakes, so some mashed avocado just a great job of replacing it plus adding some extra healthy benefits.
Fifteen minutes of prep time in the morning putting them together or even the night before and leaving them in the fridge to chill all day means when you get home that night, it just takes another 15 minutes to cook before dinner is on the table.
Did I mention you can freeze uncooked crab cakes? Just double the recipe, form the cakes and freeze them for later!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.