1. Preheat oven to 375. Line a baking sheet with parchment paper.
2. Mix the crab cake ingredients in a large bowl. Place in the freezer for 5 minutes to firm.
3. Using an ice cream scoop, shape the mixture into 4 patties. Saute in coconut oil over medium-high heat for 2 minutes per side, then transfer to the prepared baking sheet. Bake for 8 minutes longer.
4. While the crab cakes bake, combine the crema ingredients in a food processor until smooth.
5. Once out of the oven, let the crab cakes rest for 5 minutes, then transfer to a serving platter. Top with crema, garnish with chives and serve.
Sweet Corn Crab Cakes with Avocado Crema
Serves 4
All you need:
1 (6.5 oz.) can lump crab meat
1/4 cup seasoned breadcrumbs
1 egg, lightly beaten
2 tablespoons mayo
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 teaspoon Dijon mustard
2 ears sweet corn, kernels removed
1/4 teaspoon freshly ground black pepper
Crema
1 small ripe avocado, peeled and pitted
1/2 cup sour cream
Juice of 1 lime
2 teaspoons chopped chives (plus more for garnish)
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
All you do:
1. Preheat oven to 375. Line a baking sheet with parchment paper.
2. Mix the crab cake ingredients in a large bowl. Place in the freezer for 5 minutes to firm.
3. Using an ice cream scoop, shape the mixture into 4 patties. Saute in coconut oil over medium-high heat for 2 minutes per side, then transfer to the prepared baking sheet. Bake for 8 minutes longer.
4. While the crab cakes bake, combine the crema ingredients in a food processor until smooth.
5. Once out of the oven, let the crab cakes rest for 5 minutes, then transfer to a serving platter. Top with crema, garnish with chives and serve.