Crab cakes with spicy avocado sauce

  We often tweak our recipes, so we didn't stick to this recipe exactly.  This is the original recipe here. 

 For sauce

• 1/2 ripe medium California avocado, pitted and peeled
• 1 tablespoon low-fat yogurt
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt
• 1 fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise
• 1/4 cup fat-free (skim) milk

For crab cakes

• 1 pound imitation crabmeat,
• 3 tablespoons low-fat yogurt
• 1/4 cup minced fresh chives
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon black pepper
• 1/2 cup half crumbled crackers and oats with various spices
• 1 tablespoon unsalted butter
• 2 garlic cloves, smashed
• 1/2 teaspoon herbes de Provence or 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• half an onion, diced
• a full bell pepper, diced
• 1/2 cup corn
• cajun seasoning, cayenne, chilli powder and cumin- to taste

Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.

Make sauce:
Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and purée until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.

Make crab cakes:

Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.

Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes.  Cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool.

Divide crabmeat mixture into handfulls. Form into a patties. Transfer to a baking sheet and repeat. Bake until heated through, about 15 minutes. Serve crab cakes with sauce. 

Stir every thing together in a large bowl until blended well, then chill, covered. 

 

Freezes well...

The mixture

We made double so we could freeze a batch.  We forgot to take pictures after the original making of them.

They freeze well in balls, but look better as patties.