Crab Cakes with Spicy Avocado Sauce

Name: Crab Cakes with Spicy Avocado Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 mediums 1/2 ripe medium California avocado, pitted and peeled; 0 teaspoons black pepper; 1 teaspoon Dijon mustard; 59 milliliters fat-free (skim) milk; 59 milliliters minced fresh chives; 2 garlic cloves, smashed; 1 teaspoons herbes de Provence or 1/4 teaspoon dried thyme; 1 Tbsp fresh lemon juice; 1 Tbsp fresh lime juice; 3 Tbsps low-fat mayonnaise; 454 grams lump crabmeat, picked over and coarsely shredded; 118 milliliters panko (Japanese bread crumbs); 0 teaspoons salt; 1 fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise; 0 teaspoons sugar; 1 Tbsp unsalted butter

You can never have too many hor d'oeuvre recipes, so give Crab Cakes with Spicy Avocado Sauce Head to the store and pick up californian avocado, pepper, milk, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

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

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped.

Ingredients you will need

Lime Juice

Mayonnaise

Avocado

Chili Pepper

Sugar

Salt

Equipment you will use

Food Processor

Add milk and purée until smooth.

Ingredients you will need

Milk

Add more chile if desired, processing until smooth.

Ingredients you will need

Chili Pepper

Transfer sauce to a bowl and chill, covered.

Ingredients you will need

Sauce

Equipment you will use

Bowl

Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.

Ingredients you will need

Lemon Juice

Mayonnaise

Crabmeat

Mustard

Chives

Pepper

Panko

Equipment you will use

Bowl

Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes.

Ingredients you will need

Butter

Garlic

Equipment you will use

Frying Pan

Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes.

Ingredients you will need

Herbes De Provence

Panko

Salt

Transfer crumbs to a plate to cool. Discard garlic.

Ingredients you will need

Garlic

Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom.

Ingredients you will need

Crabmeat

Mounds Bar

Equipment you will use

Wax Paper

Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes.

Ingredients you will need

Mounds Bar

Crab

Equipment you will use

Baking Sheet

Bake until heated through, about 15 minutes.

Equipment you will use

Oven

Serve crab cakes with sauce.

Ingredients you will need

Sauce

Crab

Each serving contains about 247 calories and 12 grams fat.

Gourmet

Equipment

Ingredients

Servings:

1mediums

1/2 ripe medium California avocado, pitted and peeled 0teaspoons

black pepper 1teaspoon

Dijon mustard 59milliliters

fat-free (skim) milk 59milliliters

minced fresh chives 2

garlic cloves, smashed 1teaspoons

herbes de Provence or 1/4 teaspoon dried thyme 1Tbsp

fresh lemon juice 1Tbsp

fresh lime juice 3Tbsps

low-fat mayonnaise 454grams

lump crabmeat, picked over and coarsely shredded 118milliliters

panko (Japanese bread crumbs)0teaspoons

salt 1

fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise 0teaspoons

sugar 1Tbsp

unsalted butter

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.