Crab Cakes with Avovado Sauce

Sauce:
1/2 ripe avocado, pitted and peeled
1 tablespoon of low-fat mayo
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon sugar
1 fresh jalapeno (stemmed and quartered)
1/4 cup low fat milk

For crab cakes
1 lb jumbo crab meat
3 tablespoons low-fat mayo
1/4 cup minced chives
1 tablespoon lime juice
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/2 cup bread crumbs
1 tablespoon butter
2 garlic gloves smashed
1/4 teaspoon dried thyme
1/4 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.