Crab + avocado + endive = magic

I am so sold on "The Flavor Bible". This book constantly surprises me, and never lets me down.


Be warned that it's not a recipe book. It's not going to teach you how to cook, either. But if you are the kind of person who likes to experiment with meals, to switch up recipes, to be creative in the kitchen without a recipe, this book will be an invaluable resource to you.


Most of the book is devoted to flavour charts - an A-Z index of ingredients, seasons, and cuisines, below each of which is a list of its compatible flavours. Some also contain a list of flavours to avoid, and may include other information like seasonal peaks and primary tastes, as well as recommended cooking techniques.


I often consult it for ideas on what to serve alongside a main dish, or for inspiration on how to compose a meal. Sometimes I just leaf through it to learn more about what-goes-with-what, so that I can be better informed when I meal plan and when I go to the grocery store or market. It's great for cooking-on-the-fly - especially when you have a hunk of something in front of you that needs to be cooked and you can't decide (or don't know) what to do with it.


The most recent thing I learned from this book is that crab + avocado + endive = magic.

I was planning to make crab cakes, but didn't want to eat just that. I consulted the Flavor Bible and under crab it said "*AVOCADO" (in the book, bold caps plus an asterisk means knocks-your-socks-off good, so that was definitely a must-try). Under both crab and avocado, I found "endive".  Endive?  Really?  I figured, endive is crisp, and I needed something with the avocado, and I already had the crab and the avocados, so the only thing left to get would be the endive ... so why not, eh? It was as simple as that.


Honestly, when I was younger I used to think that crab was just "meh", that avocadoes were "okay", and that endive was "evil". I eventually grew out of that and learned to appreciate them a bit more - but never had them all together, until now. All I can say is: Wow.  They weren't kidding when they put "*AVOCADO" under crab, and endive under both.


I didn't do anything fancy with the avocado - just diced it up, sprinkled the cubes with some lemon juice and olive oil, and dusted with some salt, pepper and slivered almonds (apparently, crab, avocado, and almonds go really well together too). That simple salad went on to fill the endive boats, which, in turn, sat beside the crab cakes. Simple enough, but like they say, sometimes simple is better.

Crab Cakes

Adapted from The New Best Recipe

In a medium bowl, gently fold together, just until the mixture clings together:
  1 pound (454 grams) crabmeat
  (if you have access to fresh, use that; if not, canned lump crabmeat works well)
  ½ cup sliced scallions
  1 Tbsp chopped fresh parsley (other options are: cilantro, dill, or basil)
  1½ tsp Old Bay seasoning
  2 Tbsp breadcrumbs
  ¼ cup mayonnaise
  1 egg
  salt and pepper, to taste


Divide the mixture into 10 portions and shape each into a thick patty. Arrange the patties on a lined sheet, cover with plastic wrap, and refrigerate for 30 minutes (up to 24 hours).


In a shallow bowl or plate, place:
  about ½ cup breadcrumbs, panko, or flour 
  (you might need more, but better to add more later on than throw out excess)


Coat each patty with the breadcrumbs (or panko, or flour).


Heat in a nonstick skillet over medium-high heat:
  4 Tbsp vegetable oil


Pan fry the patties, turning only once.  They will be a bit delicate, so handle them carefully. Each side will take about 3 minutes to become golden-brown.


Serve hot, with avocado/endive salad on the side if you wish.


Serves 4 (maybe even 5, for a light lunch)