Crab Cakes with Avocado Sauce

No introduction necessary......

Crab cake ingredients:
1 lb chunk real crab

3 Tbsp Fat Free Mayo

1 Tsp Dijon Mustard
1/2 bread crumbs
1 Tbsp butter
2 Garlic cloves smashed
1/4 tsp Thyme
1/4 Tsp salt

Avocado Sauce Ingrediants:
1/2 Avocado (halved, pitted and removed from skin)
1 Tbsp fat Free Mayo
1 Tbsp Lime Juice
1/4 Tsp salt
1/4 Tsp sugar
1/4 Cup Reduced Fat Sour Cream

Process: Crab cakes
(Since I prefer my crab cakes with a finer texture I put the chunk crab into a food processor and pulsed a couple time to chop it. But if you prefer it chunky you can skip this step.)
1. In a large bowl mix the crab, mayo, mustard, a sprinkle or salt, and 3-4 Tbsp of bread crumbs, until evenly combined.
2. Cover and place in fridge.
3. Preheat over to 400.
4. Melt the butter in a small skillet and add smashed garlic.
5. Stir for about 2 min. until garlic is browned.
6. Add thyme and salt and stir for another minute until fragrant.
7. Add remaining bread crumbs to pain and stir to coat evenly with butter.
8. Cook until bread crumbs are lightly browned.
9. Pour breadcrumbs out onto flat plate.
10. Retrieve crab mixture from fridge, separate into 4 even patties and place on wax paper.
11. One at a time place crab patties on top of bread crumb mixture and flip to coat both sides.
12. Place breaded patties on baking sheet sprayed with olive oil.
13. Put into preheated over for about 12 min., or until browned.

Process: Sauce
1. Place cut, pitted and skinned avocado into food processor, and pulse to chop.
2. Add all other ingredients and blend until smooth.
(I found it helpful to add a little more liquid to get the texture I prefer.)

NOTES:

• Next time I would use milk to make the sauce. The sour cream taste was a little too strong for me and took over the taste of the cakes.
• Though baking probably saved alot of fat in the process, I think I still prefer the nice crust you get from pan frying them.
• I found this to have too much garlic.
• I would skip the mustard as I really didn't taste it.
• I would use more bread crumbs in the crab mix, for texture and "stickiness".