Serves 8

1 pound lump crab
1 ½ pound large shrimp, peeled and deveined
1 Tablespoon extra-virgin olive oil
½ medium Vidalia onion, diced
Zest and juice of 2 lemons
½ teaspoon Tabasco
1 tablespoon grainy mustard
3 Tablespoons non-fat plain Greek yogurt
½ cup whole wheat panko crumbs
3 Tablespoons flat-leaf parsley, chopped
½ teaspoon or more of cayenne pepper
Salt and pepper to taste
2 Tablespoons extra virgin olive oil for sauteing burgers

 

Method:

Preheat oven to 350F.

Heat olive oil in a frying pan.

Add onion and cook until soft and translucent, but not browned.

Let mixture cool.

Chop shrimp roughly.

Gently mix shrimp, crab, and all other ingredients through cayenne pepper in a large bowl, being careful not to break up the crab lumps.

Form into 8 cakes. Brown on both sides in a frying pan with olive oil.
Place on baking sheet and bake for 20 minutes, until cooked through.

 

Sauce

1 cup non-fat plain Greek yogurt
2 avocados
Juice and zest of 2 limes
1 Tablespoon extra virgin olive oil
Salt and pepper to taste

 

Method:

Mash avocados with yogurt.

Add lime zest and juice, as well as olive oil.

Season with salt and pepper.