Crab Cakes with Spicy Avocado Sauce

Ingredients

• 0.5 medium avocado pitted ripe peeled
• 0.3 teaspoon pepper black
• 1 teaspoon dijon mustard 
• 0.3 cup skim milk fat-free (skim)
• 0.3 cup chives fresh minced
• 2  garlic clove smashed
• 0.5 teaspoon herbs de provence dried
• 1 tablespoon juice of lemon fresh
• 1 tablespoon juice of lime fresh
• 3 tablespoons mayonnaise low-fat
• 1 pound lump crab meat shredded picked over
• 0.5 cup panko bread crumbs (Japanese bread crumbs)
• 0.3 teaspoon salt 
• 1  serrano chiles fresh stemmed quartered (including seeds)
• 0.3 teaspoon sugar 
• 1 tablespoon butter unsalted

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• aluminum foil
• wax paper

Directions

1. Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.
2. Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped.
3. Add milk and purée until smooth.
4. Add more chile if desired, processing until smooth.
5. Transfer sauce to a bowl and chill, covered.
6. Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.
7. Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes.
8. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes.
9. Transfer crumbs to a plate to cool. Discard garlic.
10. 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.
11. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes.
12. Bake until heated through, about 15 minutes.
13. Serve crab cakes with sauce.
14. Each serving contains about 247 calories and 12 grams fat.
15. Gourmet