Lemon and Basil Crab Cakes with an Avocado Green Goddess Sauce

Lemon and Basil Crab Cakes -

Ingredients:

• 1 pound fresh lump crab meat as dry as possible (Preferably fresh not canned crab meat but canned will do if it’s all you can find)

• 1/2 cup fresh breadcrumbs (made from crustless Italian or white bread processed in a food processor)

• 1/4 cup mayonnaise

• Zest of one lemon

• 1/4 cup fresh basil, finely chopped

• 1/4 thinly sliced scallion

• Salt and pepper to taste

• 2-3 tablespoon olive oil

• Lemon wedges for serving

• Avocado green goddess sauce (recipe below)

Avocado Green Goddess Sauce

Ingredients:

• 1 ripe avocado, peeled and pitted

• 1/4 cup fresh parsley leaves

• 1/2 cup fresh cilantro leaves

• 1/2 cup fresh basil leaves

• 1 tablespoon fresh tarragon leaves

• 1 garlic cloves, peeled and sliced

• 1/2 Jalapeño, seeded and chopped

• 2 tablespoons lemon juice

• 2 tablespoons lime juice

• 1 teaspoon lemon zest

• 1 teaspoon lime zest

• salt and pepper to taste

• 1/4 cup olive oil

These crab cakes have earned a well-deserved spot as one of my most requested dishes. I’ve added fresh basil and lemon zest to accentuate the delicate flavor of the crab meat and the use of fresh breadcrumbs instead of dry gives the crab cakes a lighter texture than most. The result is a dish bursting with freshness and subtle citrus notes. Meanwhile, the creamy and herbaceous avocado green goddess sauce provides the perfect complement to the crispy cakes.

Instructions:

1. Preheat the oven to 350°F (175°C).

2. In a large mixing bowl, combine the crab meat, fresh breadcrumbs, mayonnaise, lemon zest, fresh basil, scallions, salt, and black pepper. Mix together until fully incorporated.

3. Divide the mixture into 8 portions and shape each portion into a 3-inch patty.

4. In a large skillet, heat the olive oil over medium heat. Add half of the crab cakes and cook for 2-3 minutes on each side until they are golden brown. Repeat with the remaining crab cakes.

5. Transfer the crab cakes to a baking sheet lined with parchment paper and bake in the preheated oven for 8-10 minutes until they are heated through.

6. Serve the crab cakes with avocado green goddess sauce and lemon wedges on the side.

Instructions:

1. In a Vitamix or food processor, combine the avocado, parsley, cilantro, basil, tarragon, garlic, Jalapeño, lemon juice, lime juice, lemon zest, lime zest, salt, and black pepper.

2. Blend the ingredients until smooth.

3. While the blender or food processor is running, slowly drizzle in the olive oil until the mixture is fully combined and has a smooth and creamy texture.

4. Taste the sauce and adjust the seasoning as needed with more salt and lime.

Tips and Tricks

1. Crab Meat Quality: Opt for fresh lump crab meat whenever possible for the best texture and flavor. Make sure it's as dry as possible by patting it with paper towels to prevent excess moisture that can make the crab cakes fall apart.

2. Chill Before Cooking: After shaping the crab cakes, place them in the fridge for about 30 minutes. This helps them firm up and hold their shape better when frying.

3. Lemon Zest: To make the lemon zest pop, use a microplane for finely grated zest, which will disperse more evenly throughout the mixture.

4. Cooking Tip: When pan-frying the crab cakes, avoid overcrowding the pan to ensure they crisp up properly. Use a cast iron skillet for more even browning.

5. Alternative Cooking Method: For a healthier version, you can bake the crab cakes at 400°F instead of frying, turning them halfway for even browning.

6. Ripeness of Avocado: Make sure the avocado is fully ripe for a creamy texture in the sauce. If the avocado is slightly underripe, you can add a tablespoon of yogurt or sour cream for extra creaminess. Alternatively you can microwave the avocado to soften it, make sure to let it cool before handling.

7. Balance the Heat: If you're not a fan of too much spice in the sauce, consider only using a small portion of the jalapeño or remove the ribs along with the seeds to tone down the heat.

8. Brighten the Flavor: If you want more acidity in the sauce, add a touch more lime juice or zest.

9. Smooth Texture: If the sauce is too thick, slowly add a bit of water or more olive oil while blending to achieve your desired consistency (would make a delicious avocado soup if thinned)

10. Make Ahead: The sauce can be made a day ahead. Keep it covered in an airtight container with a piece of plastic wrap directly on the surface of the sauce to prevent browning.

Serving:

• Presentation: Serve the crab cakes on a smear of the avocado sauce with fresh herbs and lemon on the side.

• Extra Garnish: For added visual appeal, garnish the plate with thinly sliced radishes or extra lemon zest on top.