Diane’s Pistachio Pesto Crab Cakes with Avocado “Cream”

March 24, 2020


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

Crab Cakes
8 oz 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 (keep it out)
1 tablespoon plain nonfat Greek yogurt
1 egg white (beaten)
1 tablespoon whole wheat flour
1 tablespoon olive oil

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

Step-by-Step Directions:

Make the Pesto

  1. Combine first 4 ingredients in food processor and process to paste-like consistency.
  2. Scrape down the sides and with blade running, drizzle in olive oil.
  3. Remove from food processor, stir and set aside.

Make the Crab Cakes

  1. Step 4. In mixing bowl, gently combine first 6 ingredients (crabmeat through paprika).
  2. Step 5. Whisk yogurt and egg white together and gently combine with crabmeat mixture.
  3. Step 6. Shape into 4 cakes (about 3 inches in diameter and about 1/4 inch thick)
  4. Step 7. Place on paper towel lined plate, cover and refrigerate for 1 hour.

Make the Avocado “Cream”

  1. Place all ingredients in food processor and process until smooth.

Cook the crabcakes

  1. Preheat oven to 400 degrees.
  2. Remove crab cakes from paper towel lined plate and gently spread 1 tablespoon of pesto on top of each crab cake.
  3. Dust both sides of cakes with flour.
  4. Heat olive oil in cast iron pan over high heat. Gently place crab cakes, pesto side down, into pan.
  5. Sear for 1 minute, flip gently and remove pan from heat.
  6. Place pan in oven and bake for 5-10 minutes or until heated through and browned.
  7. Serve with avocado cream.
  8. Enjoy!
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