Crab Cakes with Avocado Salad

• 3 tablespoons corn oil
• 1 cup finely chopped red onion
• 1 tablespoon minced peeled fresh ginger
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/2 cup chopped tomato
• 8 ounces crabmeat, well drained
• 1 1/2 cupspanko (Japanese breadcrumbs)*
• 6 tablespoons chopped fresh cilantro
• 5 teaspoons fresh lime juice
• 1 tablespoon minced fresh chives
• 1 teaspoon grated lime peel
• 1/4 teaspoon cayenne pepper
• 1 egg, beaten to blend
• 2 small avocados, peeled, pitted, diced

1. Heat 1 tablespoon oil in heavy small skillet over medium heat.
2. Add 3/4 cup onions, ginger, and garlic; saute 5 minutes.
3. Add cumin and tumeric, then 1/4 tomato; saute 1 minute.
4. Transfer to medium bowl and cool.
5. Add crab, 1/2 cup panko, 4 tablespoons cilantro, 3 teaspoons lime juice, chives, 1/2 teaspoon lime peel, and cayenne to onion mixture.
6. Season with salt and pepper.
7. Mix in egg.
8. Form into four 3- to 3 1/2-inch-diameter patties.
9. Place 1 cup panko on plate.
10. Coat crab cakes with crumbs pressing to adhere.
11. Transfer to another plate.
12. (Can be made 6 hours ahead.
13. Cover; chill.)
14. Mix 1/4 cup onion, 1/4 cup tomato, 2 tablespoons cilantro, 2 teaspoons lime juice, and 1/2 teaspoon lime peel in medium bowl.
15. Add avocados and toss to coat.
16. Cover; chill up to 2 hours.
17. Heat 2 tablespoons oil in heavy large non-stick skillet over medium-high heat.
18. Add crabcakes; cook until brown, about 3 minutes per side.
19. Serve with avocado salad.
20. *Available at Asian markets and in the Asian foods section of some supermarkets.

corn oil, red onion, fresh ginger, garlic, ground cumin, ground turmeric, tomato, crabmeat, fresh cilantro, lime juice, fresh chives, lime peel, cayenne pepper, egg, avocados

Taken from www.epicurious.com/recipes/food/views/crab-cakes-with-avocado-salad-104793 (may not work)