1/2 teaspoon minced fresh parsley

1/2 teaspoon old bay

1 teaspoon lemon zest and juice

1 teaspoon worcestershire

1 cup panko bread crumbs

Salt and pepper to taste

2 tablespoons oil

2 tablespoons butter

Directions

To prepare the crab cakes, add all ingredients in a bowl and gently fold in the crabmeat.

Form the mixture into 8 patties, about 1/2-inch thick. In a bowl, place 1 cup of panko bread crumbs. Crust the crab cakes on both sides of the patties. Refrigerate until firm, about 2 hours.

Using a skillet, combine the oil and remaining 2 tablespoons of butter. Sauté the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.

To serve, spoon the chipotle aioli along side each crab cake with the avocado compote on top.

Chipotle Aioli

Ingredients 

6 tablespoons mayonnaise 

2 teaspoons chopped chipotle chiles in adobo 

2 tablespoons chopped fresh cilantro 

1 teaspoon minced garlic 

1/2 teaspoon cumin 

4 teaspoons fresh lime juice 

sea salt & freshly ground black pepper, to taste  

Put all ingredients in a blender and blend until smooth. Refrigerate until needed.

Avocado Compote

Ingredients

1 avocado, diced small

1/2 tomato, diced small - flesh only no seeds

1 teaspoon chopped cilantro

1/2 lime, juice

Salt and pepper to taste

Directions

Mix all ingredients in a bowl gently. Refrigerate until needed.