Diane’s Pistachio Pesto Crab Cakes with Avocado “Cream”
March 24, 2020
Ingredients:
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
Avocado
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
- 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
- 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”
- 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!