CRAB CAKE MIXTURE
12 ounces Crabmeat
1/2 cup Red bell pepper, finely chopped
1/2 cup Green onion, thinly sliced
6 tbsp Mayonnaise
2 tbsp Dijon mustard
1 tsp Chimayo Spice Mix (see notes)
1 Egg
Juice of one lime
Zest of one lime
1 cup Breadcrumbs and/or Panko (mixture of both preferred), divided use
3 tbsp Canola oil
AVOCADO CILANTRO CREME SAUCE
2 Avocado, ripe
1/2 cup Whole milk or cream
1/4 cup Sour cream
Zest of one lime
Juice of one lime
1/2 - 1 Jalepeno, seeded and chopped
1 large handful Cilanatro leaves
1. Mix crabmeat, bell pepper, crab mixture into twelve patties using scant 1/3 cup mixture for each. Place remaining breadcrumbs in shallow dish. Add crab cakes one at a time, turning to coat. Transfer to sheet pan. Cover and regrigerate.
2. Place all Avocado Creme Sauce ingredients in a food processor and pulse until smooth. Salt and pepper to taste.
2. Heat oil in heavy large skillet over medium high heat. Add crab cakes in batches and cook until browned and heated through, about 2 minutes per side. Transfer to plates and serve with Avacado Cilantro Creme sauce.
Chimayo Spice Mix: Pinch salt, chile powder, garlic powder, black pepper, cumin, oregano, thyme, cocoa powder, sugar.