Recipe: Crab Cakes with Avocado (using Asiago cheese)

CRAB CAKES WITH AVOCADO

1/4 cup olive oil, divided use
1 large shallot, finely chopped
2/3 cup fresh bread crumbs
1/3 cup shredded Asiago cheese
3 Tbsp mayonnaise
2 Tbsp fresh lemon juice
2 Tbsp finely chopped red bell pepper
2 Tbsp finely chopped Italian flat leaf parsley
1 Tbsp Dijon mustard
1 egg, beaten
1/2 tsp salt
2 cans (6 oz each) lump crabmeat, rinsed, drained, picked through for shells and squeezed dry
1 avocado, halved, pitted, peeled and finely chopped
FOR SERVING:
6 cups mixed greens
6 oranges, peeled and thinly sliced
1/3 cup balsamic salad dressing

In small skillet, heat 2 teaspoons oil over medium heat. Add shallots and saute for 2 minutes.

In large bowl, combine shallots, bread crumbs, cheese, mayonnaise, lemon juice, bell pepper, parsley, mustard, egg, salt and crab. Cover and refrigerate to allow flavors to blend.

Stir in avocados. Form crab mixture into 12 cakes and chill for 30 minutes.

WHEN READY TO COOK:
In large skillet, heat 2 tablespoons oil over medium heat. Add crab cakes and cook for about 3 minutes or until browned, turn and brown other side.

Serve on a bed of greens and sliced oranges drizzled with dressing.

Makes 6 servings
Source: Hass Avocado Board