Crabcakes with Spicy Avocado Sauce


For sauce:
1/2 ripe medium California avocado, pitted and peeled
1 tablespoon mayonnaise
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon sugar
1 fresh jalapeņo or serrano chile (including seeds), stemmed and quartered lengthwise
1/4 cup fat-free (skim) milk
For crab cakes:
1 pound jumbo lump crabmeat, picked over and coarsely shredded
3 tablespoons low-fat mayonnaise
1/4 cup minced fresh chives
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/2 cup panko (Japanese bread crumbs)
1 tablespoon unsalted butter
2 garlic cloves, smashed
1/2 teaspoon herbes de Provence or 1/4 teaspoon dried thyme Read more:
1/4 teaspoon salt


Put oven rack in middle position and preheat oven to 400°F. Place parchment or foil on a large baking sheet.

Combine avocado, mayonnaise, lime juice, salt, sugar, and one fourth of chile and pulse in a food processor until chile is finely chopped. Add milk and process until smooth. Transfer sauce to a bowl and chill, covered.

Make crab cakes:

Stir crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until thoroughly combined.

Melt butter in a medium skillet over moderate heat, add garlic and cook, stirring, until the garlic is golden and starts to smell garlicky, about 2 minutes. Add herbes de Provence, salt, and remaining panko and cook, stirring, until golden brown, about 6 minutes. Discard garlic.

Form crabmeat mixture into six small patties, and carefully turn each patty in the crumb mixture until it is coated. Transfer to a baking sheet. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.

Notes: Easy and delicious! Makes a nice appetizer!
Course: Dinner
Cuisine: American
Uploaded by: Kelly Fowler
Added on: 2009-11-16 17:16:23