Avocado Crab Cakes and Avocado Sauce
Loading...Ingredients
Serves:
6
| 1 | lb. | lump crabmeat, drained |
| 3/4 | cup | fine, dry breadcrumbs |
| 1 | large egg | |
| 3 | small California Avocados, peeled and mashed | |
| 1/2 | cup | chopped green onions |
| 1 | garlic clove, minced | |
| 1 | Tbsp. | fresh lime juice |
| 1/2 | tsp. | salt |
| 1/4 | tsp. | ground red pepper |
| 1 | stick (1/2 cup) Land O Lakes Butter | |
| 3 | Tbsp. | olive oil |
| Avocado Sauce: | ||
| 2 | small California Avocados, peeled | |
| 1/2 | cup | sour cream |
| 1 | tsp. | grated lime rind |
| 1 | Tbsp. | fresh lime juice |
| 1/4 | tsp. | salt |
| 1/4 | tsp. | ground red pepper |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- Stir together first 9 ingredients
- Shape into 12 patties.
- Chill at least 1 hour.
- Melt butter in oil in a large skillet over medium-high heat.
- Add patties, 4 at a time.
- Cook 1 to 2 minutes on each side or until golden brown.
- Drain well, and keep warm.
- Serve with Avocado Sauce.
Avocado Sauce:
- Mash avocados in a medium bowl
- Stir in sour cream and next 4 ingredients.
- Chill 1 hour.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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