 |
Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
I created this recipe because I like the pairing of crab and avocado; plus I wanted a baked rather than fried crab cake. These come out crisp and golden with great flavor. It's almost impossible to tell that they aren't fried.Virginia Anthony, Jacksonville, Florida Ingredients:
1 medium ripe avocado, peeled and finely chopped |
1 tablespoon lemon juice |
1 cup cornflake crumbs, divided |
1 egg, beaten |
2 tablespoons finely chopped onion |
2 tablespoons reduced-fat mayonnaise |
1 tablespoon dijon mustard |
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed |
1 teaspoon seafood seasoning |
1/8 teaspoon salt |
1/8 teaspoon cayenne pepper |
3 cans (6 ounces each) lump crabmeat, drained |
cooking spray |
1 teaspoon paprika |
sauce: |
1 medium ripe avocado, peeled |
1/4 cup reduced-fat mayonnaise |
1/4 cup reduced-fat sour cream |
1 tablespoon lemon juice |
1 teaspoon snipped fresh dill or 1/2 teaspoon dill weed |
1 teaspoon seafood seasoning |
1/8 teaspoon salt |
1/8 teaspoon cayenne pepper |
Directions:
1. In a small bowl, combine avocado and lemon juice; toss to coat. In another small bowl, combine 1/4 cup cornflake crumbs, egg, onion, mayonnaise, mustard, dill, seafood seasoning, salt and cayenne. Fold in crab and avocado mixture.
2. Place remaining cornflake crumbs in a shallow bowl. Drop scant 1/3 cup crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a baking sheet. Repeat with remaining mixture.
3. Spritz crab cakes with cooking spray; sprinkle with paprika. Bake at 450° for 10-12 minutes or until golden brown.
4. For sauce, in a small bowl, mash avocado. Stir in remaining ingredients; serve with crab cakes. Yield: 4 servings.
|
|