NO FILLER CRAB CAKES WITH CITRUS AVOCADO CREME

NO FILLER CRAB CAKES WITH CITRUS AVOCADO CREME image

Number Of Ingredients 12

1/2 pound crab, picked over for cartilage (lump and flake), lightly squeeze drained in a paper towel
2 tablespoons mayo
2 tablespoons dijon mustard
2 tablespoons egg, beaten
Zest of 1/2 lime
1/4 - 1/2 teaspoon salt and 12-15 cranks of cracked pepper
Panko
Lemon water
1 avocado
2 teaspoons lime
1/2 teaspoon salt
1/2 small clove garlic, paste

Steps:

Mix together all crab cake ingredients. Using a small scoop, scoop out crab mix and shape into a small (1 ½ inch wide x 1 inch high) hockey puck shape with straight sides. Using the scoop can help make uniform cakes. Dip your fingertips in the lemon water bowl and slightly moisten outside edges to help adhere the panko but not heavily. Place panko breadcrumbs in shallow bowl. Coat in crumbs and press on as much as you can without misshaping the cake. Do all crab cakes and let chill in fridge while you make the avocado crème. In a food processor, puree avocado, lime, salt, and garlic until smooth. Place puree in a pastry bag, ziploc bag, or large mouth squeeze bottle and refrigerate. In a saucepan, heat 1/2 inch of oil over medium heat until you throw in a few panko crumbs and see if they sizzle up and start turning light brown right away. Gently place crab cakes in hot oil without overcrowding the pan .keeping in mind you have to have room to flip them over. When one side is a nice golden brown, use a small metal spatula or fork to gently turn over. Once they are browned well on both sides, let them drain on paper towels. Pipe with a dollap of avocado crème and serve. Serving Size Makes about 12 to 15 small crab cakes