Celebrate crab season and wow your guests with a crowd-pleasing appetizer that is quick to make and even quicker to disappear!
1 pound crabmeat
2 egg whites
1/3 cup finely chopped red bell pepper
1/3 cup finely chopped green onions (scallions)
1/3 cup chopped fresh parsley
3 tablespoons bread crumbs
Shred crabmeat. Mix with all other ingredients. Form into 8 patties. Refrigerate for an hour. Spray a nonstick pan with cooking spray or an olive oil mister. Heat to medium high and carefully place crab cakes in pan. Let cook for 5 minutes undisturbed so crust forms. Turn carefully and cook for another 5 minutes. Serve with a swirl of avocado sauce.
1/2 cup avocado, mashed
1/2 cup reduced-fat sour cream
1 tablespoon fresh lemon juice
Mix all ingredients and refrigerate until ready to serve. Garnish with chives or a lemon slice.