Welcome to the Circle B Kitchen! 
We love that you're here and hope you'll browse the site and grab some recipes.  
The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com

Hey Guys!!

I've got a couple new Circle B Kitchen features that I'm pretty excited to tell you about!  Firstly, I've started a new series on my Matters and Musings page dealing with quick and easy dinner prep.  We all have those nights when it seems that there just isn't time to get dinner together or we just don't feel like cooking and I've got some nifty ideas and recipes for you on that subject.  I’ll be posting something new as often as I can, so check it out!!  The other change is a little more subtle, but still pretty awesome.  At least I think so.  

Here's the thing... sometimes reading through a recipe to figure out what you're supposed to do and when you’re supposed to do it can be a huge pain, especially if you're in a hurry or time is limited.  And the truth is that in the restaurant world, recipes are not laid out the way they are for home cooks, so I've added a feature that sort of mimics how things are often done in restaurant kitchens, which is to add a section to each recipe after the ingredients list called "prep".  In that section, I will list each step to take to get everything prepped and ready before you ever start the actual cooking.  It's sort of based on the whole "mis en place" theory, which truly does make cooking faster and easier.  I hope you find both of these helpful in getting dinner on the table quickly, easily and with a lot less hassle.

Big hugs from the Circle B Kitchen...


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Previously, on Circle B Kitchen...

Pear Salad with Blue Cheese and Candied Pecans

Creamy Tomato Soup with Italian Sausage and Tortellini

Cheese-y Chicken Quesadilla Pie

       A Rustic Seeded Loaf

Foolproof Lemon Meringue Pie

Pumpkin Spice Cookies with Cream Cheese Frosting

Miso-Glazed Salmon and Ramen Noodles

Shredded Chicken for Tacos 

Homemade Salsa Verde

Circle B Kitchen Hacks

Baby Girl Pasta with Beets

Mexican Sloppy Joe Sliders

Fresh Fig Crostata

Snickerdoodle Peach Cobbler


Some of Our Favorite
      Things For the

Cranberry Upside-Down Cake

Homemade Eggnog

Homemade Dinner Rolls

Brown Sugar Pie

Baked Christmas Pasta

Hot Toddy Pudding Cake

Cranberry Oat Scones

Nutella Thumbprint Cookies

Lemon Blueberry Scones in a Jar

Persimmon Cookies

Old Fashioned Gingerbread with Whipped Coconut Cream

Apple Cinnamon Dutch Baby

Persimmon Pudding Cake


Chocolate-Cranberry Biscotti

Apple Ginger Pudding Cake

Cinnamon Swirl Quick Bread with Crumb Topping

Apple Butter Spice Cake with Rum Icing

Chocolate Bark with Cranberry Granola and Sea Salt

Apple Molasses Gingerbread Cake


And just in case you were wondering...



Our oldest daughter, Erin, has been riding, training and showing horses since she was a teenager.  She graduated from Colorado St. University with a degree in Equine Science and is now Financial and Administrative Manager for HETRA (Heartland Equine Therapeutic Riding Association), which provides therapy through horseback riding for children and adults with disabilities such as cerebral palsy, spina bifida, muscular dystrophy, cystic fibrosis, brain tumors, head injuries, blindness, autism, and strokes.  For more information or to donate to this amazing cause, please visit http://www.hetra.org/ .



« Meatless Monday Frittata with Kale and Mushrooms | Main | Meatless Monday Roasted Tomato and Mozzarella Salad »

Baked Crab Cakes with Spicy Avocado Sauce

I will be the first to admit that I haven’t eaten enough crab cakes in my life.  And it’s not because I don’t like them; it’s more like I have this irrational fear of them.  That does sound a bit odd now that I’ve actually put it out there, but crab cakes seem like something of a caloric commitment, you know?  I sort of have this aversion to ordering a crab cake, knowing full well that it’s been fried, and then too often it’s rather heavy, possibly even greasy with very little actual flavor and not crabby enough (which makes me a little crabby).  But then if they’re not fried, well, they tend to fall apart and be a little dry and lack flavor and aren’t really very interesting, and so one just moves on to other things.

Well, to my credit, I thought this recipe from Gourmet had promise.  I mean, panko breadcrumbs might keep these crunchy, and sautéing the panko first might give them good color and flavor, but the real test was whether they would hold together and how they tasted….even without that spicy avocado sauce. 

Assembling the crab cakes was way easier than I thought it was going to be.  After a little tweaking to the recipe (not mixing panko in with the crab and adding an egg), they held together quite well, passing the first test no problem.  We ate them while they were still warm from the oven, and yes, they were wonderful.  Delightful little things, really… crispy and crunchy on the outside; moist and very crabby on the inside; lots of flavor from the Dijon mustard, lemon and scallions; and definitely not heavy or greasy.   And oh, that spicy avocado sauce was heavenly with them.


It feels pretty darn good to think that I have one less thing to fear in life.  I’m happy to report that me and crab cakes are cool with each other again.   Here’s the recipe….

Baked Crab Cakes with Spicy Avocado Sauce

Click here for a printable recipe

Adapted from Gourmet

Yield: Makes 4 main-course or 8 appetizer servings

For sauce
1 ripe medium California avocado, peeled and pitted
1 tablespoon low-fat mayonnaise
2 tablespoons fresh lime juice (may need more)
1/2 teaspoon salt
1 chopped Serrano or jalapeno pepper
¼ cup milk (optional)
1 tablespoon chopped fresh cilantro

For crab cakes
1 pound jumbo lump crabmeat, picked over and coarsely shredded
3 tablespoons low-fat mayonnaise
1 egg, beaten
1/4 cup minced fresh chives or scallions
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon black pepper

1 cup panko (Japanese bread crumbs)
2 tablespoons unsalted butter
2 garlic cloves, smashed
2 – 3 tablespoons chopped fresh cilantro
1/2 teaspoon salt

Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.

Make sauce:

Pulse avocado with mayonnaise, lime juice, salt, and one half of the chile in a food processor until chile is finely chopped.  Taste and add more chile if desired.  If you would like to thin the sauce, add a little milk and purée until smooth. Stir in the chopped cilantro and transfer sauce to a bowl and chill, covered.

Make crab cakes:

Gently stir together crabmeat, mayonnaise, egg, chives or scallions, lemon juice, mustard, and pepper in a large bowl until combined.  Form into 4 or 8 patties, cover and chill for about an hour.

Meanwhile, melt the butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add the salt, and panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic. Stir in the chopped cilantro.

Carefully turn each chilled patty in the crumb mixture to coat top and bottom. Transfer to a baking sheet and repeat with remaining mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.

You Might Also Like...     

Crab and Avocado Rolls    Seafood Enchiladas  Shrimp and Avocado Quesadillas

Reader Comments (10)

Oh my gosh, these look so good! Do you think I could use cocktail sauce? Beautiful photos too!

February 26, 2011 | Unregistered CommenterBecca

Thanks, Becca! Of course you could use cocktail sauce or a chipotle mayonnaise would be good too. These are really versatile so use whatever sauce you like.

February 26, 2011 | Registered CommenterPatrice Berry

can you use imitation crab meat? this looks soo good

January 17, 2012 | Unregistered CommenterMelissa

I haven't tried it with imitation crab, Melissa, but you should do that and report back to us! :)

January 17, 2012 | Registered CommenterPatrice Berry

I don't eat seafood but I'm going to try this with precooked chicken breasts.

January 24, 2012 | Unregistered CommenterNatalie

i love crab... i'm sure i will try to make your crab cake

Outstanding recipe! We enjoyed the flavors!

July 22, 2012 | Unregistered CommenterJ & J

Thanks, J & J. So glad you enjoyed them! Nice to hear from you!

July 22, 2012 | Registered CommenterPatrice Berry

i'll try to make it... it looks delicious

October 29, 2012 | Unregistered Commentercheck page rank

Crab cakes are going in the oven now!! Made with imitation crab.cant wait!!!

February 20, 2014 | Unregistered CommenterDebra

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