The seafood counter at my grocery store makes a killer Maryland crab cake. I just happened to walk by as they were setting up the demo area to showcase on-sale crab. I could buy crab… or I could just buy the crab cakes they were making fresh right in front of me, behind the seafood counter.
Making crab cakes at home = full dishwasher. Of course, making sandwiches at home = full dishwasher. I have a “gift.” Who doesn’t love convenience? Super tasty convenience. Dinner is almost always better when someone else makes it for you!
I usually serve crab cakes with basil aioli but because I had half of an avocado leftover after making a batch of avocado puree for The Foodie Baby, we went a different direction. The sauce was plate-licking good. I ran out of crab cake far too soon! It was a delicious addition to taco night the next day. I even mixed the last of the leftovers with a little extra milk and made salad dressing. It would make an awesome veggie dip, too.
Spicy Avocado Sauce
A cool, spicy avocado crema that's perfect with crab cakes.
- 1/2 ripe large avocado, pitted
- 1 Tbsp mayonnaise
- 2 Tbsp fresh lime juice
- 1/4 tsp salt
- 1 fresh Jalapeno or Serrano, seeds and stems removed and quartered lengthwise
- 1/4 cup skim milk
- In a blender or food processor, pulse first 5 ingredients 4 or 5 times.
- add the milk and blend until smooth.
Yields: 1 cup (8 2-Tbsp servings)
Estimated time: 10 minutes
Calories: 34.2 | Fat: 2.9 | Fiber 1
WW Points: 1