Ingredients
1 medium ripe avocado, peeled and finely chopped1 tablespoon lemon juice1 cup cornflake crumbs, divided1 large egg, beaten2 tablespoons finely chopped onion2 tablespoons reduced-fat mayonnaise1 tablespoon Dijon mustard1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed1 teaspoon seafood seasoning1/8 teaspoon salt1/8 teaspoon cayenne pepper3 cans (6 ounces each) lump crabmeat, drainedCooking spray1 teaspoon paprikaSAUCE:1 medium ripe avocado, peeled1/4 cup reduced-fat mayonnaise1/4 cup reduced-fat sour cream1 tablespoon lemon juice1 teaspoon snipped fresh dill or 1/2 teaspoon dill weed1 teaspoon seafood seasoning1/8 teaspoon salt1/8 teaspoon cayenne pepper
Preparation
Preheat oven to 450°. In a small bowl, combine avocado and lemon juice; toss to coat. In another small bowl, combine 1/4 cup cornflake crumbs, egg, onion, mayonnaise, mustard, dill, seafood seasoning, salt and cayenne. Fold in crab and avocado mixture.
Place remaining 3/4 cup cornflake crumbs in a shallow bowl. Drop scant 1/3 cup crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a baking sheet. Repeat with remaining mixture.
Spritz crab cakes with cooking spray; sprinkle with paprika. Bake until golden brown, 10-12 minutes.
For sauce, in a small bowl, mash avocado. Stir in remaining ingredients; serve with crab cakes.
