Mixed Herb Pesto Crab Cakes with Avocado “Cream”

Mixed Herb Pesto Crab Cakes with Avocado “Cream”

Serves 2-4

Ingredients

  • 1 tablespoon whole wheat flour
  • 1 tablespoon olive oil

Mixed Herb Pesto

  • 1 cup loosely packed basil leaves
  • 1 cup loosely packed parsley leaves
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary leaves
  • 2 tablespoons toasted pignoli nuts or your favorite toasted nuts
  • 1 clove garlic (crushed)
  • 1 tablespoon parmesan cheese (freshly grated)
  • 1 tablespoon olive oil
  • 1/4 cup coconut water

Crab Cakes

  • 8oz jumbo lump crabmeat (picked over)
  • 1 teaspoon lemon juice (freshly squeezed)
  • 1 tablespoon fresh parsley (finely chopped)
  • 1 tablespoon celery leaves (finely chopped)
  • 1/2 teaspoon dried mustard
  • 1/4 teaspoon paprika
  • 1 tablespoon plain nonfat Greek yogurt
  • 1 egg white (beaten)

Avocado “Cream”

  • 1 ripe avocado (cut into chunks)
  • 2 tablespoons plain nonfat Greek yogurt
  • 1 teaspoon lemon juice (freshly squeezed)
  • 1 tablespoon fresh chives (chopped)
  • 1 teaspoon paprika
  • 1 pinch kosher salt

Directions

Mixed Herb Pesto
Step 1. Combine first 7 ingredients in food processor and process to paste-like consistency.
Step 2. Scrape down the sides and with blade running, drizzle in olive oil.
Step 3. Scrape down sides again and with blade running, drizzle in coconut water as needed to meet desired consistency.
Step 4. Remove from food processor, stir and set aside.
Make the Crab Cakes
Step 5. In mixing bowl, gently combine first 6 ingredients (crabmeat through paprika).
Step 6. Whisk yogurt and egg white together and gently combine with crabmeat mixture.
Step 7. Shape into 4 cakes (about 3 inches in diameter and about 1/4 inch thick)
Step 8. Place on paper towel lined plate, cover and refrigerate for 1 hour.
Avocado “Cream”
Step 9. Place all ingredients in food processor and process until smooth.
Cook the Crab Cakes
Step 10. Preheat oven to 400 degrees.
Step 11. Remove crab cakes from paper towel lined plate. Dust both sides of cakes with flour.
Step 12. Heat olive oil in cast iron pan over high heat. Gently place crab cakes into pan.
Step 13. Sear for 1 minute, flip and gently spread 1 tablespoon of pesto on top of each crab cake.
Step 14. Remove pan from heat, place pan in oven and bake for 5-10 minutes or until heated through and browned.
Step 15. Serve with avocado cream.
Step 16. Enjoy!

Note

Leftover pesto can be stored in the fridge for up to 1 week or freeze.