Diane’s Mixed Herb Pesto Crab Cakes with Avocado “Cream”

By pattie_d

Ingredients

• For the Mixed Herb Pesto:
• 1 cup loosely packed basil leaves
• 1 cup loosely packed parsley leaves
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh rosemary leaves
• 2 tablespoons of toasted pignoli nuts or your favorite toasted nuts
• 1 clove garlic; crushed
• 1 tablespoon freshly grated parmesan cheese
• 1 tablespoon olive oil
• 1/4 cup coconut water
• For the Crab Cakes:
• 8 ounces jumbo lump crabmeat, picked over
• 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped celery leaves
• 1/2 teaspoon dried mustard
• 1/4 teaspoon paprika
• 1 tablespoon plain nonfat Greek yogurt
• 1 egg white; beaten
• For the Avocado “Cream”:
• 1 whole ripe avocado, cut into chunks
• 2 tablespoons plain nonfat Greek yogurt
• 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon chopped fresh chives
• 1 teaspoon paprika
• pinch of kosher salt
• 1 tablespoon whole wheat flour
• 1 tablespoon olive oil

Preparation

Step 1

Make the Pesto: combine first 7 ingredients in food processor and process to paste-like consistency.

Scrape down the sides and with blade running, drizzle in olive oil.
Scrape down sides again and with blade running, drizzle in coconut water as needed to meet desired consistency.

Remove from food processor, stir and set aside.
Make the Crab Cakes: in mixing bowl, gently combine first 6 ingredients (crabmeat through paprika).

Whisk yogurt and egg white together and gently combine with crabmeat mixture.
Shape into 4 cakes (about 3 inches in diameter and about 1/4 inch thick)
Place on paper towel lined plate, cover and refrigerate for 1 hour.

Make the Avocado Cream: Place all ingredients in food processor and process until smooth.

Cook the Crab Cakes: Preheat oven to 400 degrees.

Remove crab cakes from paper towel lined plate. Dust both sides of cakes with flour.
Heat olive oil in cast iron pan over high heat. Gently place crab cakes into pan.

Sear for 1 minute, flip and gently spread 1 tablespoon of pesto on top of each crab cake.
Remove pan from heat, place pan in oven and bake for 5-10 minutes or until heated through and browned.

Serve with avocado cream.

Enjoy!
Serves 2: main course

Serves 4: appetizer

Note: Leftover pesto can be stored in the fridge for up to 1 week or freeze.