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
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.