Prep time: 15 minutes Total time: 1 hour
Adapted from www.avocadocentral.com.
8 teaspoons olive oil, divided
1 large shallot, finely chopped
2 tablespoons finely chopped red bell pepper
2/3 cup fresh bread crumbs
1/3 cup shredded Asiago cheese
3 tablespoons low-fat mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons finely chopped Italian parsley leaves
1 tablespoon Dijon mustard 1 egg, beaten
1/2 teaspoon salt
Two 6-ounce cans lump crabmeat, rinsed, drained, picked through for shells and squeezed dry
1 ripe Hass avocado, seeded, peeled and finely chopped
6 cups mixed greens
Mandarin orange slices
1/3 cup prepared balsamic salad dressing
In a small skillet, heat 2 teaspoons olive oil over medium heat. Add shallot and sauté 2 minutes.
In a large bowl, combine shallot and red pepper, bread crumbs, cheese, mayonnaise, lemon juice, parsley, mustard, egg, salt and crabmeat. Cover and refrigerate to allow flavors to blend.
Stir in the avocado. Form crab mixture into 12 cakes and chill for 30 minutes.
In large skillet, heat remaining oil over medium heat. Add crab cakes and cook for about 3 minutes or until browned; turn and brown the other side. Serve on a bed of greens with mandarin orange segments drizzled with dressing.
Per 2 crab cakes: 350 calories (49 percent from fat), 19 grams fat (3.5 grams sat. fat), 29 grams carbohydrates, 18 grams protein, 780 mg sodium, 95 mg cholesterol, 6 grams fiber.