Time for Recipes

INGREDIENTS
1. 1/2 ripe medium California avocado, pitted and peeled
2. 1 tablespoon low-fat mayonnaise
3. 1 tablespoon fresh lime juice
4. 1/4 teaspoon salt
5. 1/4 teaspoon sugar
6. 1 fresh jalapeno chile (including seeds), stemmed and quartered lengthwise
7. 1/4 cup fat-free milk
8. 1 pound jumbo lump crabmeat, picked over and coarsely shredded
9. 3 tablespoons low-fat mayonnaise
10. 1/4 cup minced fresh chives
11. 1 tablespoon fresh lemon juice
12. 1 teaspoon Dijon mustard
13. 1/4 teaspoon black pepper
14. 1/2 cup panko (Japanese bread crumbs)
15. 1 tablespoon unsalted butter
16. 2 cloves garlic, smashed
17. 1/2 teaspoon herbes de Provence
18. 1/4 teaspoon salt

COOKING DIRECTIONS

• Put oven rack in middle position and preheat oven to 400 degrees F. Line a baking sheet with foil.
• Make sauce: Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and puree until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.
• Make crab cakes: Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.
• Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.
• Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.