Baked Lump Crab Cakes with Spicy Avocado Sauce

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Believe it or not, this is the first time I've made my own crab cakes. 

I've eaten them lots of times, but just have never made them for myself.

I decided baking them was the way to go. That way, I won't feel guilty making them anytime 

I get the craving and because of the way these turned out, that will be often.

I served them with a Spicy Avocado Spread which was SO GOOD! 

They really were a treat.

When you form the cakes, make sure you use a light hand. You don't want to 

smash them or make them too tight. You also need to handle 

them rather gently when you turn them during baking.

I was actually going to add a finely minced clove of garlic in the mix but forgot, so 

once on the baking sheet I lightly sprinkled them with garlic powder which was 

just enough because of the garlic in the avocado sauce. So...depending on what 

your going to serve them with, you can make the call on that one. 

I put the leftovers in a single layer on parchment paper, placed them in a plastic freezer bag 

and froze them. They should stay good for several months.

Hubby really enjoyed these too. When he was driving truck, there was a restaurant located, I know not where, that he use to get crab cakes covered with a poached egg and hollandaise sauce. So the next morning, I took a couple cakes out of the freezer, let them sit out about 15 minutes, then just heated them up in a cast iron skillet. Fried a couple of eggs over easy to plop on top, and called it good. 

HE LOVED IT!

Linked with Sunflower Supper Club: Weekend Potluck and Rattlebridge Farm: Foodie Friday.

Baked Lump Crab Cakes

Makes 8 cakes

1/4 cup bread crumbs

1 tsp baking powder

1 tsp mustard powder

1 1/4 tsp Old Bay Seasoning

1 tbsp fresh parsley, chopped

1/2 tsp sweet paprika

1/8 tsp fresh cracked black pepper

Pinch of cayenne pepper

1 egg

2 tbsp mayonnaise

2 tbsp butter, melted

1 tsp Worcestershire

2 tsp lemon juice

1 lb lump crab meat

In a large bowl, stir together bread crumbs and next 7 ingredients. Set aside.

In a separate bowl, whisk together egg and next 4 ingredients. Stir into bread crumb mixture until blended. Fold in crab meat just until combined. Gently form into 8 cakes, do not smash, and place onto a baking sheet that has been brushed with olive oil (I sprayed with oil too) and chill 30 minutes.

Preheat oven to 375 degrees.

Bake crab cakes in preheated oven for 9 minutes, gently turn crab cakes over, being careful so they don’t fall apart, and bake 7-8 minutes more.

Spicy Avocado Sauce

1/2 avocado

1 tbsp mayonnaise

2-3 tbsp milk

1 tbsp spicy brown mustard

1 small garlic clove, chopped

Juice of 1/2 lemon

3-4 dashes of tabasco

Salt and Pepper

Place all ingredients into a small food processor and puree until smooth.