Ingredients: |
Ingredients: Sauce:
1/2 ripe medium avocado, pitted and peeled
1 TBS low fat mayonnaise
1 TBS fresh lime juice
1/4 tsp salt
1/4 tsp sugar
1 fresh jalapeno, stemmed and quartered
1/4 cup skim milk
Crab Cakes:
1 lb jumbo lump crab meat shredded
3 TBS low fat mayonnaise
1/4 cup minced fresh chives
1 TBS fresh lemon juice
1 tsp Dijon mustard
1/4 tsp black pepper
1/2 Panko bread crumbs
1TBS unsalted butter
2 garlic cloves smashed
1/2 tsp dried thyme
1/4 tsp salt
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Directions: |
Directions:Put oven rack in the middle position and preheat oven to 400ºF. Line baking sheet with foil.
Sauce:
Pulse avocado with mayo, lime juice, salt, sugar and one fourth of the chile in a food processor until chile is finely chopped. Taste and add more chile if desired. Add milk and puree until smooth. Transfer sauce to a bowl and chill.
Crab cakes:
Stir together crab meat , mayonnaise, chives, lemon juice, mustard, pepper, and 1 TBS Panko in large bowl until blended. Melt butter in a medium nonstick skillet over moderate heat, then cook garlic stirring until golden and fragrant about 2 minutes. Add the thyme, salt and remaining 7 TBS Panko and cook stirring till golden brown, about 6 minutes. Transfer crumbs to plate. Discard garlic. Divide crab meat mixture into 4 even mounds on a sheet of wax paper. Form into patties and carefully turn patty in crumb mixture. Transfer to baking sheet. Repeat with remaining cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce on top. |
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