#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!

Ingredients:

• CRAB CAKES
• 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
• AVOCADO BUTTER
• 1 avocado
• ½ lime, juiced

Directions:

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!