Chili-Lime Crab Cakes with Smoky Avacado Remoulade
Ingredients:
1 lb. Lump Crab Meat
10 Saltine crackers, crushed
1 large egg
2 Tbsp. ranch dressing
2 tsp. chili garlic paste
2 tsp. lime juice
1 Tbsp. cilantro
2 Tbsp. olive oil
Sauce:
1 medium avocado, roughly mashed
1/2 tsp. chipotle chili powder
1/2 tsp. lemon juice
Salt and pepper to taste
1/4 cup mayonnaise
Prepare Sauce: Combine mayonnaise, chili powder, avocado, lemon juice, salt and pepper in a small mixing bowl and blend well. Chill.
Prepare Cakes: In a large mixing bowl, gently combine crab meat, crackers, egg, ranch dressing, garlic paste, lime juice, and cilantro. Form into 4-6 crab cakes. Saute in olive oil until golden brown on both sides. Serve with dollops of avocado mayonnaise.
Yield: 3-4 Servings