Lenten Seafood Dinner...Featuring Baked Crab Cakes with Avocado Crema and Mango-Avocado Salsa #lentenmeals #crabcakes #seafood

 

This week's Lenten dinner recipe is my Baked Crab Cakes with Avocado Crema and Mango-Avocado Salsa. They're lower in calories than traditional fried crab cakes, and they're served with a duo of flavorful sauces. The finished crab cakes are served on top of a creamy avocado sauce...and topped with tropical mango-avocado salsa. Healthy and delicious...a winning combination any time of year!

Baked Crab Cakes with Avocado Crema
and Mango-Avocado Salsa
Inspired by The Food Network

Ingredients (makes 3 main dish servings or 6 appetizers):

• 1 lb. lump crab meat
• 2 TBS light mayonnaise
• 1 TBS grainy mustard
• Zest and juice of 1 lime
• 2 green onions, thinly sliced
• 2 TBS flat leaf parsley, chopped
• 1 TBS Old Bay seasoning
• 2 TBS Cajun seasoning
• 1 cup unseasoned panko bread crumbs
• 1 TBS olive oil

For the salsa:

• 1 medium avocado, diced
• 1 cup diced mango
• 2 TBS finely chopped purple onion
• 1 green onions, thinly sliced
• 1/2 jalapeno, seeded and finely minced
• Juice of 1 lime
• 1 TBS honey
• 1 TBS chopped cilantro

For the avocado crema:

• 1 small avocado
• 1/3 cup fat-free Greek yogurt
• Juice of half a lime
• 1 tsp. cilantro
• 2 tsp. hot sauce of your choice [NOTE: I use Crystal brand]

Directions:
Step 1: Make the crab cakes. Add the lump crab, light mayonnaise, grainy mustard, lime zest and juice, green onions, parsley, Old Bay, salt, and 1/2 cup of the panko to a large mixing bowl. Gently combine just until mixed, being careful not to break up the lumps of crab. Use clean hands to form the mixture into six crab cakes. Generously sprinkle with 1 TBS of the Cajun seasoning, cover with plastic wrap, and refrigerate for at least an hour.

Step 2: Make the salsa. Add the avocado, mango, green onion, purple onion, jalapeno, lime juice, honey, cilantro, and salt & pepper to a mixing bowl. Give the salsa a quick stir and set aside in the fridge until it’s time to assemble the crab cakes. [NOTE: If it’s going to be more than 3 hours before you plan to serve, wait to add the avocado until just before serving.]

Step 3: Preheat oven to 375℉. Place the chilled crab cakes on a baking sheet lined with parchment. Combine the remaining 1/2 cup of panko, 1 TBS Cajun seasoning, and olive oil in a small bowl. Stir until the mixture is completely combined. Sprinkle the panko mixture evenly on top of each crab cake, pressing a bit so it sticks. Bake for about 20 minutes, until the crab cakes are heated through and the crumbs are golden brown. Be sure to rotate the pan halfway through baking to ensure even browning.

Step 4: Just before serving, make the avocado crema. Add the avocado, Greek yogurt, lime juice, cilantro, hot sauce, and salt to a mixing bowl. Using a mini food processor, combine until a thick cream forms. Spoon the crema into a small bowl.

Step 5: To assemble the dish, use a spatula to spread approximately 1/3 cup of the avocado crema in a circular pattern on the center of each plate. Place two crab cakes on top of the crema, then spoon the mango-avocado salsa on top of each crab cake. This dish is gorgeous to look at -- and delicious to eat!

These crab cakes are so delicious that you'll never guess they have less fat and calories! The smooth and tangy avocado crema, the sweet lump crab, and the spicy-fruity salsa combine for a knockout of a dish. The panko provides nice crunch for a fraction of the fat that comes with frying. 

Hint: Be sure to allot an hour or two for the formed crab cakes to hang out in the fridge to firm up before baking.