• Diane Henderiks, personal chef and registered dietitian, shows you simple ways to prepare delicious seafood dishes!

    Diane Henderiks' Pistachio Pesto Blue Crab Cakes with Avocado 'Cream'

    Ingredients for the Pistachio Pesto

    3 cups loosely packed fresh basil leaves

    2 tablespoons shelled pistachio nuts

    1 clove garlic; crushed

    1 tablespoon freshly grated parmesan cheese

    1 tablespoon olive oil

    Ingredients for the Crab Cakes

    8 ounces jumbo lump Atlantic blue crab meat, picked over

    1 teaspoon freshly squeezed lemon juice

    1 tablespoon finely chopped fresh parsley

    1 tablespoon finely chopped celery leaves

    1/2 teaspoon dried mustard

    1/4 teaspoon paprika

    1 tablespoon plain nonfat Greek yogurt

    1 egg white; beaten

    Ingredients for the Avocado 'Cream'

    1 whole ripe avocado, cut into chunks

    2 tablespoons plain nonfat Greek yogurt

    1 teaspoon freshly squeezed lemon juice

    1 tablespoon chopped fresh chives

    1 teaspoon paprika

    Pinch of kosher salt

    1 tablespoon whole wheat flour

    1 tablespoon olive oil


    1. Make the Pesto -- combine first 4 ingredients in food processor and process to paste-like consistency.

    2. Scrape down the sides and with blade running, drizzle in olive oil.

    3. Remove from food processor, stir and set aside.

    4. Make the Crab Cakes -- in mixing bowl, gently combine first 6 ingredients (crabmeat through paprika).

    5. Whisk yogurt and egg white together and gently combine with crabmeat mixture.

    6. Shape into 4 cakes (about 3 inches in diameter and about 1/4 inch thick)

    7. Place on paper towel lined plate, cover and refrigerate for 1 hour.

    8. Make the Avocado Cream -- place all ingredients in food processor and process until smooth.

    9. Cook the Crab Cakes -- reheat oven to 400 degrees.

    10. Remove crab cakes from paper towel lined plate. Dust both sides of cakes with flour.

    11. Heat olive oil in cast iron pan over high heat. Gently place crab cakes into pan.

    12. Sear for 1 minute, flip and gently spread 1 tablespoon of pesto on top of each crab cake.

    13. Remove pan from heat, place pan in oven and bake for 5-10 minutes or until heated through and browned.