Nutrition & Diet Coach

Peggy Korody North San Diego Registered Dietitian Nutritionist

Crab Cakes with Avocado Citrus Sauce

Written By: Peggy Korody - May• 24•13

May is a special time to think about Mom.  I don’t like to go out to a restaurant on Mother’s day, mainly because the restaurants are so crowded and they change the menu.  So I always love when my family makes me a brunch at home.  This is a special dish I enjoy, and you can make the crab cakes the day ahead and reheat before serving.  The sauce is quick, and as you’ll see in my notes I like a little “kick” to my dishes so I often add some diced jalapeño to this dish either in the sauce or the crab cake.  This would also work great for a “ladies” lunch!

Crab Cake May 2013

 Crab Cakes with Avocado Citrus Sauce

Serving Size: 8

1          pound crab meat

1          egg

2          teaspoons Worcestershire sauce

¼         teaspoon dry mustard (I like Colman’s)

2          tablespoons mayonnaise or plain non-fat yogurt

1          teaspoon lemon juice, fresh

½         teaspoon lemon zest

1          tablespoon Dijon mustard

1          tablespoon butter, melted

1          teaspoon cilantro or parsley

1          teaspoon old Bay Seafood seasoning

½         cup panko bread crumbs

Preheat oven to 375 degrees.  Spray a sheet pan with vegetable cooking spray, set aside.

Combine all ingredients except for crab meat.  Fold in crab meat. Form into 8 patties, place on sheet pan.  Bake 12-15 minutes, turning midway, until lightly browned and set.

Serving Ideas: Line a plate with mixed greens, place a layer of thinly sliced tomatoes, top with a crab cake.  Drizzle Avocado Citrus Sauce on top.

Optional: top with a poached egg.

NOTES: If you like spicy, add some chopped fresh jalapeño to the mix.

Avocado Citrus Sauce

(Adapted from California Avocado)

 Serving Size: 8

1          teaspoon unsalted butter

3          cloves garlic, minced

½         cup evaporated skim milk

½         teaspoon orange zest

2          tablespoons orange juice

1          tablespoon lime juice

1          tablespoon lemon juice

1          avocado, ripe, mashed

Salt and pepper, to taste

Melt butter in small saucepan, add the garlic and cook until soft, but not colored.

Add the milk and bring to a simmer, do not boil, stirring frequently.

Add the orange zest, juices and the avocado, heat until warmed.

Serving Ideas: Good served over crab cakes, grilled chicken, shrimp, or salmon.

NOTES: Quick and easy sauce. If you like spicy, add some chopped jalapeno when cooking the garlic.






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