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Crab Cakes w/ Avocado 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
  
• S & P
  
• Flour
  
• 7 oz. Baby Arugula
  
• 1 Cup Prepared Avacado Dip
  






Instructions



1. Heat the oil in a saute pan over high heat.
   
2. Combine crab meat, zest, 1 Tbsp 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 Tbsp juice with oil
   and toss salad, season with salt and pepper.
   
5. Serve with dip and salad.