Crab Cakes with Avovado Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Sauce:1/2 ripe avocado, pitted and peeled1 tablespoon of low-fat mayo1 tablespoon lime juice1/4 teaspoon salt1/4 teaspoon sugar1 fresh jalapeno (stemmed and quartered)1/4 cup low fat milkFor crab cakes1 lb jumbo crab meat3 tablespoons low-fat mayo1/4 cup minced chives1 tablespoon lime juice1 teaspoon Dijon mustard1/4 teaspoon black pepper1/2 cup bread crumbs1 tablespoon butter2 garlic gloves smashed1/4 teaspoon dried thyme1/4 teaspoon salt
Preheat oven to 400
Sauce:
Pulse avocado with mayo, lime juice, salt, sugar and 1 fourth of chile in a food processor untilchile is finely chopped. add milk and puree until smooth. add one more chile if desired processing until smooth. transfer to bowl and chill.
Crab Cakes
stir together crabmeat, mayo, chives, lemon juice, mustard, pepper and 1 tablespoon of breadcrumbs in a large bowl until blended well, then chill covered.
Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring until golden brown and fragrant about 2 minutes. add thyme, salt, and remaining breadbrumbs, and cook stirring until golden brown, about 6 minutes. Transfer crumbs to plate, discard garlic.
divide crabmeat mixture into 4 mounds on a sheet of wax paper. take 1 mound and carfully turn patty in crumb mixture to coat the top and bottom. transfer to a baking sheet and repeat with other 3 mounds. bake until heated through, about 15 minutes. serve crabcakes with sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user SHELOAK.
Sauce:
Pulse avocado with mayo, lime juice, salt, sugar and 1 fourth of chile in a food processor untilchile is finely chopped. add milk and puree until smooth. add one more chile if desired processing until smooth. transfer to bowl and chill.
Crab Cakes
stir together crabmeat, mayo, chives, lemon juice, mustard, pepper and 1 tablespoon of breadcrumbs in a large bowl until blended well, then chill covered.
Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring until golden brown and fragrant about 2 minutes. add thyme, salt, and remaining breadbrumbs, and cook stirring until golden brown, about 6 minutes. Transfer crumbs to plate, discard garlic.
divide crabmeat mixture into 4 mounds on a sheet of wax paper. take 1 mound and carfully turn patty in crumb mixture to coat the top and bottom. transfer to a baking sheet and repeat with other 3 mounds. bake until heated through, about 15 minutes. serve crabcakes with sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user SHELOAK.
Nutritional Info Amount Per Serving
- Calories: 360.5
- Total Fat: 19.3 g
- Cholesterol: 115.5 mg
- Sodium: 1,086.7 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 5.1 g
- Protein: 27.4 g
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