Crab Cakes
Try serving with store-bought salsa or avocado remoulade (recipe below).
| 1 pound | lump crabmeat |
| 1 tbsp | shallots (chopped) |
| 3 tbsp | red and/or yellow peppers (diced) |
| 1 large | egg or (1/2 cup egg substitute) |
| 1 tsp | non-fat plain yogurt |
| to taste | sea salt and ground black pepper |
For preparation: 1 cup fine cornmeal
- Mix all ingredients in large bowl.
- Press into 2” wide round patties.
- Dredge in fine cornmeal.
- Sauté in extra-virgin olive oil over low flame.
Avocado Remoulade Sauce
| 2 each | ripe avocados |
| 1 tbsp | plain yogurt, mayonnaise, or mayonnaise substitute |
| 2 tsp | shallots, chopped |
| 1 tsp | fresh parsley, chopped |
| 1 tsp | fresh chives or green onions, chopped |
| 1 tbsp | fresh lemon or lime juice |
| 1 tsp | capers, chopped |
| 1 tbsp | pickles, chopped |
| to taste | Tabasco or your favorite hot sauce |
| to taste | sea salt |
- Skin, pit, and mash avocados.
- Whisk in yogurt or mayo and lemon juice.
- Fold in all remaining ingredients.
- Season to taste with sea salt and hot sauce.
