Pistachio Pesto Crab Cakes with Avocado “Cream”

Pistachio Pesto Crab Cakes with Avocado “Cream”

Serves 2-4

Ingredients

Pistachio Pesto

  • 3 cups loosely packed fresh basil leaves
  • 2 tablespoons pistachio nuts (shelled)
  • 1 clove garlic (crushed)
  • 1 tablespoon parmesan cheese (freshly grated)
  • 1 tablespoon olive oil

Crab Cakes

  • 8oz jumbo lump crabmeat (picked over)
  • 1 teaspoon lemon juice (freshly squeezed)
  • 1 tablespoon fresh parsley (finely chopped)
  • 1/2 teaspoon dried mustard
  • 1/4 teaspoon paprika (also try with smoked paprika)
  • 1 tablespoon plain nonfat Greek yogurt
  • 1 egg white (beaten)
  • 1 tablespoon whole wheat flour
  • 1 tablespoon olive oil

Avocado

  • 1 whole ripe avocado (cut into chunks)
  • 2 tablespoons plain nonfat Greek yogurt
  • 1 teaspoon lemon juice (freshly squeezed)

Directions

Make the Pesto
Step 1. Combine first 4 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. Remove from food processor, stir and set aside.
Make the Crab Cakes
Step 4. In mixing bowl, gently combine first 6 ingredients (crabmeat through paprika).
Step 5. Whisk yogurt and egg white together and gently combine with crabmeat mixture.
Step 6. Shape into 4 cakes (about 3 inches in diameter and about 1/4 inch thick)
Step 7. Place on paper towel lined plate, cover and refrigerate for 1 hour.
Make the Avocado "Cream"
Step 8. Place all ingredients in food processor and process until smooth.
Cook the crabcakes
Step 9. Preheat oven to 400 degrees.
Step 10. Remove crab cakes from paper towel lined plate and gently spread 1 tablespoon of pesto on top of each crab cake.
Step 11. Dust both sides of cakes with flour.
Step 12. Heat olive oil in cast iron pan over high heat. Gently place crab cakes, pesto side down, into pan.
Step 13. Sear for 1 minute, flip gently and remove pan from heat.
Step 14. 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!