Crab Cakes with Spicy Avocado Sauce

Recipe printed from chiknpastry.com

Crab Cakes with Spicy Avocado Sauce
Adapted from Gourmet, 2004 via Epicurious.com; serves 4 

I meant to include an egg and more panko in my crabs, but I totally forgot to do both. Mine didn't stick together very well, but I am sure that adding an egg and more panko will do the trick, plus I think a little more breading in the cake is nice for texture. Normally I'd try these things out before posting, but I doubt I'll be buying a pound of crab again in the near future, and I wanted to share this while Dungeness is in season out here! plus, after reading a ton of reviews on Epicurious, I get the sense that others already tried these additions with success, so I'm sure you will, too. You're welcome ;).

time commitment: 45 minutes (30 minutes active)

ingredients
sauce
1/2 ripe avocado, pitted and peeled
1 T low-fat mayonnaise
1 T fresh lime juice
1/4 t salt
1/4 t sugar
1 fresh jalapeño (including seeds), stemmed and quartered lengthwise
1/4 c skim milk

crab cakes
1 lb Dungeness (or other) crabmeat, picked over and coarsely shredded
3 T low-fat mayonnaise
1/4 c coarsely chopped cilantro
1 T fresh lime juice
1 t Dijon mustard
1/4 t black pepper
1 c panko (Japanese bread crumbs)
1 egg, lightly beaten
1 T unsalted butter
2 garlic cloves, smashed
1/4 t chipotle chile powder
1/4 t salt

instructions
Put oven rack in middle position and preheat oven to 400 F. Line with parchment paper.

prepare sauce
Pulse avocado with mayonnaise, lime juice, salt, sugar, and jalapeño in a food processor until chile is finely chopped. Add milk and purée until smooth. Transfer sauce to a bowl and chill, covered.

make crab cakes
Stir together crabmeat, mayonnaise, cilantro, lime juice, mustard, pepper, 1/2 c panko, and egg in a large bowl until blended well, then chill, covered.

Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add chile powder, salt, and remaining panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.

Divide crabmeat mixture into 4 mounds. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.

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