Ingredients
1/2
ripe medium California avocado, pitted and peeled
1
tbsp low-fat mayonnaise
1
fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise
1/4
cup fat-free (skim) milk
1
lb jumbo lump crabmeat, picked over and coarsely shredded
3
tbsp low-fat mayonnaise
1/4
cup minced fresh chives
1/2
cup panko (Japanese bread crumbs)
1/2
tsp herbes de Provence or 1/4 tsp dried thyme
Directions
1.
Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.
3.
Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and purée until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.
5.
Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.
6.
Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.
7.
Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.
