Chili Lime Crab Cakes with Chipotle Avocado Mayonnaise

RH Staff

PHILLIPS FOODS, INC.

Yield: 3-4 servings.

1 lb. Phillips Backfin Crab Meat
10 saltine crackers, crushed
1 large egg
2 Tbsp. ranch dressing
2 tsp. Oriental chili garlic paste
2 tsp. lime juice
1 Tbsp. cilantro
2 Tbsp. extra-virgin olive oil

SAUCE:
1 medium avocado, roughly mashed
1/2 tsp. chipotle chili powder
1/2 tsp. lemon juice
to taste, salt and pepper
1/4 cup mayonnaise

For Crab Cakes: In a large mixing bowl, gently combine crab meat, crackers, egg, ranch dressing, garlic paste, lime juice and cilantro. Form into 4-6 crab cakes. Sautè in olive oil until golden brown on both sides. Serve with dollops of avocado mayonnaise.

For Sauce: Combine mayonnaise, chili powder, avocado, lemon juice, salt and pepper in a small mixing bowl and blend well. Chill.

Recipe Provided By: Phillips Seafood Restaurants and Phillips Foods, Inc.