Diane Henderiks' Pistachio Pesto Crabcakes With Avocado Cream
Makes a Great Appetizer or Entree
Diane Henderiks is on a mission to teach America how to eat well. She is a personal chef, registered dietitian, cookbook author and regular "Good Morning America" contributor. She manages two companies: Diane's Daily Dish, her personal chef service; and Diane M. Henderiks, R.D. & Associates LLC, her nutrition consulting firm. She travels the country sharing her expertise and engaging audiences at the nation's top food and wine festivals and women's events. Diane is renowned for her expertise in creating wholesome cuisine that is both delicious and nutritious. www.dishwithdiane.com
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 Crab Cakes: in mixing bowl, gently combine first 6 ingredients (crabmeat through paprika).
Whisk yogurt and egg white together and gently combine with crabmeat 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 Avocado Cream: Place all ingredients in food processor and process until smooth.
Cook the crabcakes: 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.
More Info: Kids Friendly