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Baked; not fried.

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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



Step 1

Put oven rack in middle position and preheat oven to 400. Line baking sheet w/foil.
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.


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