Crab Cakes Stuffed with Avocado

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Servings:

• Recipe serving size: 2 crab cakes
• Number of servings: Adjust Reset

Ingredients:

• 8 tsp. olive oil, divided
• 1 shallot, finely chopped
• 2/3 cup fresh bread crumbs
• 1/3 cup Asiago cheese, shredded
• 3 Tbsp. low-fat mayonnaise
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. red bell pepper, finely chopped
• 2 Tbsp. Italian parsley leaves, finely chopped
• 1 Tbsp. Dijon style mustard
• 1 egg, beaten
• 1/2 tsp. salt
• 2 (6 oz.) cans lump crab, rinsed, drained, picked through for shells, squeezed dry
• 1 ripe, fresh avocado, halved, pitted, peeled and finely chopped
• 6 cups mixed greens
• 6 oranges, peeled, thinly sliced
• 1/3 cup prepared balsamic salad dressing

Instructions:

1. In small skillet, heat a little less than 1/3 of the oil over medium heat. Add shallots and sauté for 2 minutes.
2. In large bowl, combine shallots, bread crumbs, cheese, mayonnaise, lemon juice, bell pepper, parsley, mustard, egg, salt and crab. Cover and refrigerate to allow flavors to blend.
3. Stir in avocados. Form crab mixture into 12 cakes and chill for 30 minutes.
4. In large skillet, heat remaining oil over medium heat. Add crab cakes and cook for about 3 minutes or until browned, turn and brown other side.
5. Serve on a bed of greens and sliced oranges drizzled with dressing.