Avocado Crab Cakes

• 1 medium ripe avocado, peeled and finely chopped
• 1 tablespoon lemon juice
• 1 cup cornflake crumbs, divided
• 1 large egg, beaten
• 2 tablespoons finely chopped onion
• 2 tablespoons reduced-fat mayonnaise
• 1 tablespoon Dijon mustard
• 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
• 1 teaspoon seafood seasoning
• 1/8 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 3 cans (6 ounces each) lump crabmeat, drained
• Cooking spray
• 1 teaspoon paprika
• 1 medium ripe avocado, peeled
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup reduced-fat sour cream
• 1 tablespoon lemon juice
• 1 teaspoon snipped fresh dill or 1/2 teaspoon dill weed
• 1 teaspoon seafood seasoning
• 1/8 teaspoon salt
• 1/8 teaspoon cayenne pepper

1. In a small bowl, combine avocado and lemon juice; toss to coat. In another small bowl, combine 1/4 cup cornflake crumbs, egg, onion, mayonnaise, mustard, dill, seafood seasoning, salt and cayenne. Fold in crab and avocado mixture.
2. Place remaining cornflake crumbs in a shallow bowl. Drop scant 1/3 cup crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a
3. . Repeat with remaining mixture.
4. Spritz crab cakes with cooking spray; sprinkle with paprika. Bake at 450u0b0 until golden brown, 10-12 minutes.
5. For sauce, in a small bowl, mash avocado. Stir in remaining ingredients; serve with crab cakes.

avocado, lemon juice, cornflake crumbs, egg, onion, mayonnaise, mustard, dill, seafood seasoning, salt, cayenne pepper, lump crabmeat, cooking spray, paprika, avocado, mayonnaise, sour cream, lemon juice, dill, seafood seasoning, salt, cayenne pepper

Taken from www.tasteofhome.com/recipes/avocado-crab-cakes/ (may not work)