Crab Cakes with Avocado Chimichurri Sauce

CRAB CAKE INGREDIENTS

• 1 lb crab meat (I do half jumbo lump, half claw meat)

• 1/2 cup mayonnaise

• 1 large egg

• 1 Tbsp Dijon mustard

• 1 Tbsp Worcestershire sauce

• 1 tsp cayenne pepper

• 1 Tbsp Italian flat leaf parsley chopped

• 1 green onion finely diced

• 30 saltine crackers finely crushed (I recommend using a food processor)

• 1/4 cup vegetable oil

SAUCE INGREDIENTS

• 1/2 cup chopped Italian flat-leaf parsley

• 3 Tbsp red wine vinegar

• 4 garlic cloves

• 2 Tbsp fresh oregano leaves

• 2 tsp red pepper flakes

• 1/2 cup olive oil

• 1/2 large avocado

• Salt and pepper to taste

CRAB CAKE INSTRUCTIONS

1. In a small bowl whisk together mayonnaise, mustard, egg, Worcestershire sauce, and cayenne pepper.

2. In a large bowl gently mix together 2/3 of the saltine crackers and the crab meat.

3. Pour in wet ingredients. Add parsley and green onion. Stir until combined. Do not over work the mixture.

4. Refrigerate crab mixture for 1 hour. 

5.  Using a 1/3 measuring cup. Scoop out piles of crab meat. Form piles into 1/2 inch thick patties.

6. Coat patties in remaining saltine crackers. 

7. In a large skillet heat vegetable oil on medium high heat until oil is shimmering. 

8. Fry patties in batches. 2-3 minutes per side. 

SAUCE INSTRUCTIONS

1. In a small food processor pureé all sauce ingredients until the mixture is smooth and the consistency of tartar sauce. 

2. Serve sauce immediately. The avocado will oxidize and darken in about 15-30 minutes. 

3. To save sauce for later, place in an air tight container with a layer of olive oil over the top. Remove excess olive oil before serving.