Diane Henderiks' Pistachio Pesto Crab Cakes with Avocado Cream
Makes a Great Appetizer or Entree
Try Diane Henderiks' recipe for Pistachio Pesto Crab Cakes with Avocado Cream.
Make the Crab Cakes: In mixing bowl, gently combine first 6 ingredients (crab meat through paprika).
Whisk yogurt and egg white together and gently combine with crab meat mixture. Shape into 4 cakes (about 3 inches in diameter and about 1/4 inch thick) Place on paper towel lined plate, cover and refrigerate for 1 hour.
Make the Pesto: combine first 4 ingredients in food processor and process to paste-like consistency. Scrape down the sides and with blade running, drizzle in olive oil. Remove from food processor, stir and set aside.
Make the Avocado Cream: Place all ingredients in food processor and process until smooth.
Cook the crab cakes: Preheat oven to 400 degrees. Remove crab cakes from paper towel lined plate and gently spread 1 tablespoon of pesto on top of each crab cake. Dust both sides of cakes with flour. Heat olive oil in cast iron pan over high heat. Gently place crab cakes, pesto side down, into pan. Sear for 1 minute, flip gently and remove pan from heat. Place pan in oven and bake for 5-10 minutes or until heated through and browned. Serve with avocado cream.
Serves 2: main course
Serves 4: appetizer
Recipe courtesy Diane Henderiks.