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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
