Avocado Crab Cake Sandwich

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   Dont let the ingredient list scare you, these babies are made in a snap!

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   And of course you can serve just as crab cakes too!

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   For crab cakes: Combine crab meat, breadcrumbs, scallions, mayo, mustard, diced red pepper, cayanne/red pepper and lime juice into a medium bowl.

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   Halve the avocado, remove pit and scoop out the inside and add it to the mixture (avocado should be soft) in small chunks.

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   Combine the mixture with your hands or a spatula until incorporated.

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   Form into cakes...if your first cake is not holding together well, add a bit more mayo.

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   When forming the cakes, really put some pressure on each by cupping your hands, hard.

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   Place cakes on a plate, cover loosely with plastic wrap and let them set in the fridge for 30 minutes or so.

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   Sprinkle your bacon slices with a bit of brown sugar and cook (your preferred method oven, frying pan or microwave) until crisp.

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    Set aside.

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    When ready to cook your crab cakes, heat a frying pan with a couple teaspoons of olive oil, over medium high heat.

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    Once the oil is hot carefully add crab cakes, cook 3 minutes per side or until crispy brown.

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    To make the sauce, combine the mayo, red/cayenne pepper, lemon juice, Worsterschire sauce and mashed avocado together and whisk until smooth and creamy.

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    Assemble sandwiches by spreading bread/roll with sauce and placing a tomato slice, crab cake and bacon on each sandwich.

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    Colleen

* Per serving · 4 servings · Values may vary.