INGREDIENTS
Crab Cakes
| 1/4 c | red peppers, diced |
| 1/4 c | corn kernels |
| 1 T | olive oil |
| 8 oz | crabmeat |
| 1/4 c | bread crumbs |
| 1 | egg |
| 1 T | mayonnaise |
| 2 t | Dijon mustard |
| 2 t | Old Bay |
Red Pepper Sauce
| 1 | re papper, roasted, peeled and quartered |
| 4 | garlic cloves |
| 4 T | extra virgin olive oil |
| 1 T | lemon juice |
| 3 T | honey |
| 1/2 t | cayenne papper |
| 1/2 t | cumin |
Fry
| 1/2 c | cornmeal |
| 1/4 c | vegetable oil |
Avocado Mash
| 2 | ripe avocado, cubed |
| 1 T | lime juice |
| 1 T | cilantro, chopped |
DIRECTIONS:
Crab cakes – Sauté pepper and corn in olive oil for 3 minutes. Remove and cool. Mix with remaining crab ingredients to form small crab cakes. Coat with cornmeal. Fry in vegetable oil until golden brown.
Sauce – Sauté pepper and garlic in 2 tablespoons olive oil for 3 minutes. Add remaining ingredients and blend in a food processor. Avocado – Mix ingredients to a chunky consistency. Serve crab cakes on a bed of avocado and red pepper sauce.
CRAB CAKE RED PEPPER SAUCE AVOCADO MASH
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