INGREDIENTS:1 lb. Phillips Backfin Crab Meat
10 saltine crackers, crushed
1 egg 2 Tbsp. ranch dressing
2 tsp. Oriental chili garlic paste
2 tsp. lime juice
1 Tbsp. cilantro
2 Tbsp. extra-virgin olive oil
Chipotle Avocado Mayonnaise:
¼ cup mayonnaise
½ tsp. ground dried chipotle chile
1 ripe avocado, roughly mashed
½ tsp. lemon juice
¼ cup scallions, diced
to taste, salt and pepper DIRECTIONS:Combine all ingredients in a large mixing bowl. Form into crab cakes. Saute in 2 Tbsp. extra virgin olive oil on both sides, until golden brown.
For Chipotle Avocado Mayonnaise:
Combine all ingredients in small mixing bowl. Place a dollop on top of each crab cake. Garnish with diced scallions. SERVINGS:6 3-oz. crab cakes From:Executive chef Mark Laubner, Phillips Foods PHOTO CREDIT:Photo Credit: Phillips Foods
