Avocado Crab Cake Sandwich

Don’t let the ingredient list scare you, these babies are made in a snap! And of course you can serve just as crab cakes too!

For crab cakes: Combine crab meat, breadcrumbs, scallions, mayo, mustard, diced red pepper, cayanne/red pepper and lime juice into a medium bowl.
Halve the avocado, remove pit and scoop out the inside and add it to the mixture (avocado should be soft) in small chunks.

Combine the mixture with your hands or a spatula until incorporated. Form into cakes…if your first cake is not holding together well, add a bit more mayo. When forming the cakes, really put some pressure on each by cupping your hands, hard. Place cakes on a plate, cover loosely with plastic wrap and let them set in the fridge for 30 minutes or so.

Sprinkle your bacon slices with a bit of brown sugar and cook (your preferred method – oven, frying pan or microwave) until crisp. Set aside.

When ready to cook your crab cakes, heat a frying pan with a couple teaspoons of olive oil, over medium high heat. Once the oil is hot carefully add crab cakes, cook 3 minutes per side or until crispy brown.

To make the sauce, combine the mayo, red/cayenne pepper, lemon juice, Worsterschire sauce and mashed avocado together and whisk until smooth and creamy.

Assemble sandwiches by spreading bread/roll with sauce and placing a tomato slice, crab cake and bacon on each sandwich.

Colleen