Blue Crab Cakes with Avocado Puree and Sweet Thai Chili Sauce

Ingredients:
1 lb. cooked blue crab meat
2 tablespoons cut chives
2 teaspoons minced garlic
1 Tablespoon Dijon mustard
3 Tablespoons mayonnaise
Salt and pepper to taste
¼ cup beaten egg
1 cup Panko (Japanese bread crumbs)
1 cup Thai sweet chili sauce
½ cup avocado puree (recipe follows)

Avocado Puree:
1 ripe avocado
2 Tablespoons canola oil
Salt and pepper to taste

Pit and remove avocado pulp. Place in food processor with the oil and process into a smooth puree. Season to taste with salt and pepper, transfer and reserve chilled until ready to serve.

To prepare dish:
- Squeeze out water from blue crab meat.
- Combine all ingredients into a mixing bowl and fold gently.
- Adjust seasoning as needed. Divide and form into 4 cakes.
- Dip in egg wash and bread with panko bread crumbs. Keep refrigerated until ready to serve.

To serve Crab Cakes:
- Heat 1 quart of canola oil in a sauce pot over medium-high heat. Deep fry crab cakes until the crusts are golden brown and the cakes are heated through. Remove and drain crab cakes of excess oil on paper towels.
- Place a dollop of avocado puree on serving plates. Place crab cakes on puree and drizzle sweet Thai chili sauce over and around the crab cakes. Serve.