Tonight's Dinner: Avocado crabcakes recipe

A few weeks ago I attended a cooking class at a local restaurant called The Depot that was all about grilled cheese. We made several different kinds of ooey, gooey grilled cheese sandwiches that went from your basic grilled cheese to high-end crab-based grilled cheese. It was during this final recipe for a crab-and-avocado grilled cheese sandwich that the chef told us we didn't have to make a sandwich. If we wanted to, we could change the recipe and make a special crabcake.

That sounded like a wonderful idea. I mean who doesn't like crabcakes? Then I thought about it and realized most kids aren't big fans of the little patties. But if you add some spices and some mashed avocado, you get an unbelievably rich, delicious crabcake that kids will gobble up just as quickly as most adults.

Avocado crabcakes

Serves 4

Ingredients:

• 2 avocados, peeled and mashed
• 1/2 pound crabmeat
• 1/2 pound shrimp, peeled and chopped
• 2-1/2 cups panko breadcrumbs, divided
• Salt and pepper to taste
• 1/2 cup vegetable oil

Directions:

1. Mix the avocados, crabmeat, shrimp, one cup of breadcrumbs, salt and pepper together in a large bowl until well combined and smooth.
2. Place the remaining breadcrumbs in a medium bowl.
3. Form the avocado mixture into patties that are about three inches in diameter. Dip each patty into the breadcrumbs and set aside.
4. Heat the oil in a large skillet over medium-high heat. Place each patty in the hot oil and cook until golden brown. Drain on a paper towel-lined plate and serve.

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