Diane Henderiks’ Pistachio Pesto Crab Cakes with Avocado “Cream”
For the Pistachio Pesto:
3 cups loosely packed fresh basil leaves
2 tablespoons shelled pistachio nuts
1 clove garlic; crushed
1 tablespoon freshly grated parmesan cheese
1 tablespoon olive oil
For the Crab Cakes:
8 ounces jumbo lump crabmeat, picked over
1 teaspoon freshly squeezed lemon juice
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped celery leaves
1/2 teaspoon dried mustard
1/4 teaspoon paprika
1 tablespoon plain nonfat Greek yogurt
1 egg white; beaten
For the Avocado “Cream”:
1 whole ripe avocado, cut into chunks
2 tablespoons plain nonfat Greek yogurt
1 teaspoon freshly squeezed lemon juice
1 tablespoon chopped fresh chives
1 teaspoon paprika
pinch of kosher salt
1 tablespoon whole wheat flour
1 tablespoon olive oil
- Make the Pesto: combine first 4 ingredients in food processor and process to paste-like consistency.
- Scrape down the sides and with blade running, drizzle in olive oil.
- Remove from food processor, stir and set aside.
- Make the Crab Cakes: in mixing bowl, gently combine first 6 ingredients (crabmeat through paprika).
- Whisk yogurt and egg white together and gently combine with crabmeat mixture.
- Shape into 4 cakes (about 3 inches in diameter and about 1/4 inch thick)
- Place on paper towel lined plate, cover and refrigerate for 1 hour.
- Make the Avocado Cream: Place all ingredients in food processor and process until smooth.
- Cook the crabcakes: Preheat oven to 400 degrees.
- Remove crab cakes from paper towel lined plate and gently spread 1 tablespoon of pesto on top of each crab cake.
- Dust both sides of cakes with flour.
- Heat olive oil in cast iron pan over high heat. Gently place crab cakes, pesto side down, into pan.
- Sear for 1 minute, flip gently and remove pan from heat.
- Place pan in oven and bake for 5-10 minutes or until heated through and browned.
- Serve with avocado cream.
- Enjoy!
Serves 2: main course
Serves 4: appetizer
