Avocado Crab Cakes and Avocado Sauce

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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.