Saturday, March 5, 2011

#47 Spiced Crab Cakes with Avocado Butter

This recipe in another recipe I learned in T. Pechey's cooking class several years ago. I have never tasted a better crab cake....even during my visits to the coast! Thanks T. Pechey!
  • ½ lb crab or crab flavored pollock, minced
  • 2 tbsp low fat plain yogurt
  • 1 tbsp dried parsley
  • 1 tbsp dijon mustard
  • 1 green onion, minced
  • ½ lime, juiced
  • 1 serrano chili, seeds and membrane removed and discarded
  • 1 dash worcestershire sauce
  • 1 egg, lightly beaten
  • 2 tbsp oilve oil
  • 1 avocado
  • ½ lime, juiced
1. Finly mince the Serrano Chili pepper
2. Combine all crab cake ingredients EXCEPT egg and olive oil in a medium bowl - stir to mix well. Add egg and mix well. Don't be afraid to wash your hands and get right in there.
3. Using a 1/4 cup measure, scoop the cake cake mixture into your hands and form about 8 patties. Place on a dinner plate.
4. Heat the olive oil in a large non-stick skillet. When the oil is hot but not smoking, ad the crab cakes and cook until brown on the bottom (just 3 or 4 minutes will do). Carefully turn and cook the other side.
5. Meanwhile, for the avocado butter, run a knife around the avocado and remove and discard the pit. Scoop the flesh into a bowl and mash with a potato masher. Add the lime juice and mix well.
6. When the crab cakes have finished cooking, remove to appetizer plates. Spoon the avocado butter on top and enjoy!

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