Fresh Entrees and Side Dishes

Ingredients

• 1 pound Phillips Backfin crab meat
• 10 saltine crackers, crushed
• 1 large egg
• 2 Tbs ranch dressing
• 2 tsp chili garlic paste
• 2 tsp lime juice
• 1 Tbs cilantro
• 2 Tbs California Olive Ranch extra virgin olive oil

• ¼ cup mayonnaise
• ½ tsp ground, dried chipotle chili
• 1 ripe avocado, roughly mashed
• ½ tsp. lemon juice
• Salt and pepper to taste

Directions

1. To make avocado mayonnaise, combine mayonnaise, chili powder, avocado, lemon juice, salt and pepper in a small mixing bowl.  Blend well and chill.
2. In large mixing bowl, gently combine crab, crackers, egg, ranch dressing, garlic paste, lime juice and cilantro. 
3. Form into 4-6 crab cakes.  Saute in extra virgin olive oil until golden brown on both sides.
4. Serve with a dollop of avocado mayonnaise.  Garnish with diced scallions.