Crab Cakes on Pea Shoots

Crab Cakes on Pea Shoots
Serves 4
Pea shoots are the first section of the pea vine to grow up through the soil in the spring.
There’s a little bit of stem and some leaves, and it’s all tender and mildly pea-flavored and
delicious. You can also use later side shoots off the main pea vine, as long as they’re tender.
This is a very easy appetizer to make, but it looks and tastes pretty fancy.

Mash in a medium bowl:
½ ripe avocado

Mix in:
6 ounces cooked crab meat
½ teaspoon lemon juice
Make four little patties and cover well with:
Italian seasoned breadcrumbs
Fry lightly in a frying pan over medium heat in:
2 to 4 tablespoons olive oil
Fry each cake for 3 to 5 minutes per side until golden brown. Be very gentle when flipping them.
Place each crab cake on a small plate on a bed of:
½ cup of pea shoots that have been washed and dried
In a small bowl, mix:
3 tablespoons sour cream
2 tablespoons freshly squeezed orange juice
zest from ½ large orange
Drizzle the orange topping on the crab cakes and serve.

Variations
u Use 3 tablespoons sour cream and 3 tablespoons orange juice concentrate as the topping
u Use mayonnaise instead of sour cream in the topping