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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
TOTAL TIME: Prep: 40 min. Bake: 10 min. YIELD:4 servings

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.

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.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.