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Avocado Crab Cakes Recipe

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

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Avocado Crab Cakes Recipe

Prep: 40 min. Bake: 10 min.

Yield: 4 Servings

40 10 50

Ingredients

1 medium ripe California 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 California 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

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.
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.
Spritz crab cakes with cooking spray; sprinkle with paprika. Bake at 450° for 10-12 minutes or until golden brown.
For sauce, in a small bowl, mash avocado. Stir in remaining ingredients; serve with crab cakes. Yield: 4 servings.

Nutritional Facts 2 crab cakes with 1/4 cup sauce equals 474 calories, 25 g fat (4 g saturated fat), 179 mg cholesterol, 1,369 mg sodium, 32 g carbohydrate, 6 g fiber, 32 g protein.

Originally published as Avocado Crab Cakes in The Taste of Home Cookbook , p36