Crab Cakes with Avocado Sauce

Instructions

1. Step 1

   Mash the avocado in the small mixing bowl. Stir in the Greek yogurt, lime juice, cilantro, garlic, water, and the sauce portions of the salt and black pepper until creamy; refrigerate while preparing the crab cakes.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 piece Avocado, 10.0 gr Cilantro, 4.0 gr Garlic, 1.0 gr Ground Black Pepper, 30.0 ml Lime Juice, 120.0 gr Plain Greek Yogurt, 2.0 gr Salt, 30.0 ml Water

   Cookware: fork, Small Mixing Bowl

2. Step 2

   Whisk the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, seafood seasoning, and the crab-cake portions of the salt and black pepper in the medium mixing bowl.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 gr Dijon Mustard, 1.0 piece Egg, 1.0 gr Ground Black Pepper, 15.0 ml Lemon Juice, 60.0 gr Mayonnaise, 2.0 gr Salt, 4.0 gr Seafood Seasoning, 5.0 ml Worcestershire Sauce

   Cookware: Medium mixing bowl, whisk

3. Step 3

   Add the crab meat, parsley, green onion, and 1 cup (60 gr) of the panko breadcrumbs. Fold gently just until the mixture holds together.

   Timer: 3 min (fixed)

   Ingredients used: 450.0 gr Crab Meat, 60.0 gr Panko Breadcrumb, 15.0 gr Parsley, 30.0 gr Scallion

   Cookware: Medium mixing bowl, spatula

4. Step 4

   Shape the mixture into 8 equal cakes and place them on the baking sheet. Press the remaining ½ cup (30 gr) of panko breadcrumbs lightly onto both sides, then refrigerate the cakes until firm.

   Timer: 20 min (fixed)

   Ingredients used: 30.0 gr Panko Breadcrumb

   Cookware: baking sheet

5. Step 5

   Heat the neutral cooking oil in the large skillet over medium heat. Fry the chilled crab cakes in batches until deeply golden, about 3–4 minutes per side, and until their centers reach 71°C.

   Timer: 16 min (fixed)

   Ingredients used: 45.0 ml Vegetable Oil

   Cookware: instant-read thermometer, large skillet, spatula

6. Step 6

   Serve two hot crab cakes per person with the chilled avocado sauce.