LOW FAT CRAB CAKES RECIPE - (5/5)

LOW FAT CRAB CAKES Recipe - (5/5) image

Provided by Silvermama

Number Of Ingredients 20

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Sauce:
1/2 ripe med California avocado, pitted and peeled
1 tbs low-fat mayo
1 tbs lime juice
1/4 tsp salt
1/4 tsp sugar (or substitute)
1 fresh jalapeno chile, including seeds, quartered lengthwise
1/4 cup fat-free (skim) milk
Crab Cakes:
1 lb jumbo lump crabmeat, coarsely shredded
3 tbs low-fat mayo
1/4 cup minced chives
1 tbs lemon juice
1 tsp Dijon mustard
1/4 tsp black pepper
1/2 cup Panko crumbs
1 tbs unsalted butter
2 garlic cloves, smashed
1/2 tsp herbes de Provence
1/4 tsp salt

Steps:

Put oven rack in middle position and preheat oven to 400. Line baking sheet w/foil. Sauce: Pulse avocado w/mayo, lime juice, salt, sugar and 1/4 chile in food processor until chile is finely chopped. Add milk and puree until smooth. Add more chile if desired, processing until smooth. Transfer to bowl and chill. Crab Cakes: Stir together crabmeat, mayo, chives, lemon juice, mustard, pepper and 1 tbs panko in large bowl until blended well, tehn chill, covered. Melt butter in medium nonstick skillet over moderate heat, then cook garlic, stirring unti golden and fragrant, 2 min. Add herbes de Provence, salt and remaining panko and cook, stirring, about 6 min. Transfer crumbs to plate to cool. Discard garlic. Divide crabmeat mixture into 4 mounds on sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to baking sheet and repeat w/remaining crab. Sprinkle w/remaining crumbs on top of cakes. Bake until heated through, about 15 min.