Crab Cake Stuffed Avocado

In honor of my cookbook launch party I am posting one of my favorite summer recipes from the book.

I love crab cakes and avocados.  I wanted to incorporate both in a lighter version this is what I came up with. They turned out great, this will be a great go to for a quick lunch.  Definitely would impress friends if you need to make a couple for a luncheon and serve with a side of baby greens.

Makes 2 serving

Carbs 50.3g Protein 6.4g

8 oz cooked crab meat

2 tbsp organic butter

1/2 cup of chopped red onions

6 sun-dried tomato halves chopped

6 quarters of marinated artichoke chopped

4 cloves of garlic

1/2 tsp dill dried

6 tbsp organic sour cream

1 tsp of lemon juice

dash of Cayenne pepper

1/4 tsp dry mustard

2 Avocado

salt to taste

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Directions

Drain crab meat and check for shell pieces.  Put to the side.

In a small sauté pan, on med-low heat, place butter and onions once onions begin to turn translucent add sun-dried tomatoes and artichokes.  Let this sauté a few minutes so the ingredients mary a bit.  Take two cloves of garlic and puree in a small mixer.  Mince remaining cloves of garlic. Take your pureed garlic and add dill, sour cream and 1/4 tsp of lemon juice, whisk together.   The sour cream mixture will be the sauce you drizzle on top.  Add a dash or so of salt.
 Add remaining garlic, crab, cayenne pepper, mustard, and lemon juice to your sauté pan.  Mix and make sure it is evenly heated. About 4 minutes,  Add salt to taste. Let cool slightly.  Cut avocado in half, remove pit and skin.  Place each half on a plate and fill the concave of avocado with your crab cake mixture.  Drizzle with sour cream sauce and serve.

Making some of my recipes tag #junkfoodkids and @junkfoodkids. Want to join book club on Instagram and win prizes? Make recipes from my new cookbook and tag #foodforthefamilysoulbook and @junkfoodkids Rules are in my instagram highlight.