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Avocado Crab Cakes

Name: Avocado Crab Cakes
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 servings.
Cuisine: North America, Cajun
Ingredients: 1 medium ripe avocado, peeled and finely chopped; 1 tablespoon lemon juice; 1 cup cornflake crumbs, divided; 1 large 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

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Test Kitchen Approved

Total Time

Prep: 40 min. Bake: 10 min.

Makes

4 servings

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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Ingredients

1 medium ripe avocado, peeled and finely chopped
1 tablespoon lemon juice
1 cup cornflake crumbs, divided
1 large 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

Preheat oven to 450°. 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 until golden brown, 10-12 minutes.
For sauce, in a small bowl, mash avocado. Stir in remaining ingredients; serve with crab cakes.

Can you freeze Avocado Crab Cakes?

Freeze cooled crab cakes in freezer containers, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 325° oven until heated through.

Nutrition Facts

2 crab cakes with 1/4 cup sauce: 474 calories, 25g fat (4g saturated fat), 179mg cholesterol, 1369mg sodium, 32g carbohydrate (5g sugars, 6g fiber), 32g protein.