Crab Cakes with Avocado Serrano Aioli

• Serves: 4 to 6 (refrigerate for up to 2 days)
• Prep time: 25 min.
• Cook time: 10 min. + sauce, up to 24 hrs

Ingredients:
1/2 cup plus 1 tablespoon mayonnaise
2 serrano chiles or jalapeños, minced and divided (seeding optional)
1 garlic clove, sliced
4 tablespoons fresh squeezed lime juice
2 fully ripened avocados from Mexico, halved, pitted and peeled
1 teaspoon Dijon mustard
1 egg, lightly beaten
2 tablespoons finely chopped white onion
1 pound jumbo lump crab meat, cartilage and shell pieces removed
2 tablespoons breadcrumbs
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon butter
1 tablespoon olive oil

Preparation:

To prepare Avocado Serrano Aioli: In jar of blender, place 1/2 cup of the mayonnaise, 1 chile, garlic, 2 tablespoons of the lime juice, 1 avocado; puree until smooth. Season to taste; cover and refrigerate up to 12 hours in advance.

To prepare Crab Cakes: In bowl, mix together mustard, egg, onion, remaining mayonnaise, lime juice and chile. Add crabmeat, breadcrumbs, salt and pepper; combine well.

Shape about 3 tablespoons of crab mixture into a 3/4-inch thick cake. Repeat with remaining crab mixture. Refrigerate for up to 2 days.

In large skillet, heat butter and oil over medium- high heat. Once butter begins to sizzle, add crab cakes in batches; cook until crisp and golden brown, about 5 minutes per side.

To serve, spoon Avocado Aioli on top or on the side; garnish with avocado slices.