Crab Cakes with Avocado Salsa

Serves 4-6

For the Crab Cakes:

• 1 zucchini

• 2 celery stalks

• 2 tablespoon capers

• 1 tablespoon shallots

• ½ cup ketchup

• ½ cup mayonnaise

• ½ cup Tabasco

• 1 pound jumbo lump crab meat

• ½ cup almonds

• ½ cup extra virgin olive oil

For the Avocado Salsa:

• 2 avocados

• 1 tomato

• ½ red onion

• ½ corn

• ½ peas

• ½ basil

• 2 limes

• 2 tablespoons extra virgin olive oil

Method:

To make the avocado salsa:

1. In a large bowl, mix all the ingredients thoroughly. Adjust the seasonings to taste. Set aside.

To make the crab cakes:

1. In a large bowl, mix the zucchini, celery, capers, shallots, ketchup, mayonnaise, and Tabasco to make a dressing.

2. Reserve » cup to garnish the crab cakes before serving.

3. Gently fold the dressing into the cleaned crabmeat.

4. Form the crab mixture into 4 balls using a ½ cup measure.

5. Mix the breadcrumbs and almonds in a bowl.

6. Thoroughly coat the crab balls in the breadcrumb and almond mixture. Then flatten the crab balls to look like a hockey puck.

7. Preheat the oven to 400°F. In a large sauté pan over medium heat, pan-sear the crab cakes until golden brown, about 3 minutes.

8. Place the crab cakes on a baking sheet and bake for 5 to 6 minutes, or until cooked.

9. To serve, place a generous spoonful of avocado salsa on a plate. Place a crab cake on the avocado salsa.Top with a small spoonful of reserved dressing from step 2. Garnish with potato chips.