Name: Crab Cakes with Spicy Avocado Sauce
Yield: Makes 4 main-course servings
Ingredients: 1/2 ripe medium California avocado, pitted and peeled; 1 tablespoon low-fat mayonnaise; 1 tablespoon fresh lime juice; 1/4 teaspoon salt; 1/4 teaspoon sugar; 1 fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise; 1/4 cup fat-free (skim) milk; 1 pound jumbo lump crabmeat, picked over and coarsely shredded; 3 tablespoons low-fat mayonnaise; 1/4 cup minced fresh chives; 1 tablespoon fresh lemon juice; 1 teaspoon Dijon mustard; 1/4 teaspoon black pepper; 1/2 cup panko (Japanese bread crumbs); 1 tablespoon unsalted butter; 2 garlic cloves, smashed; 1/2 teaspoon herbes de Provence or 1/4 teaspoon dried thyme; 1/4 teaspoon salt

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Crab Cakes with Spicy Avocado SauceRomulo Yanes

Japanese bread crumbs, called panko , give these cakes a light, crisp coating. Panko is sold at Asian markets and can often be found in the seafood section of large supermarkets. But if it's unavailable, plain dry bread crumbs are an acceptable substitute.

Recipe notes

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