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    Crab Cakes with Avacado Dip


    Source of Recipe


    Rocco's 5


    List of Ingredients


    • 1/2 Cup Oil
    • 1 lb. lump crabmeat
    • Grated zest of 4 large lemons + 3tbl. juice
    • 2/3 Cup Mayo
    • Salt & Pepper
    • Flour
    • 7 oz. Baby Arugula
    • 1 Cup Prepared Avacado Dip


    Instructions


    1. Heat the oiul in a saute pan over high heat.
    2. Combine crabmeat, zest, 1 tbl. juice and mayo. Season with salt & pepper. Divide into 8 equal portions. Form into patties.
    3. Spread flour on a plate and season with salt and pepper. Gently dredge the cakes in flour and cook for 2 1/2 min. each side. Drain on paper towels.
    4. Combine 2 tbl. juice with oil and toss salad, season with salt and pepper.
    5. Serve with dip and salad.
 

 

 

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