Use this recipe when making our Crab Cakes.
- Yield: Makes 2 1/2 cups
Source: Martha Stewart Weddings, Summer/Fall 1998
- 1 clove garlic, peeled
- 2 ripe Hass avocados, peeled, pitted, and cut into chunks
- 1 medium shallot, finely chopped
- 2 tablespoons freshly squeezed lime juice (about 2 limes)
- Salt and freshly ground pepper
Using the side of a large knife, mash the garlic until a paste forms. Place the garlic paste, avocado chunks, shallot, and lime juice in the bowl of a food processor; season with salt and pepper. Puree until very smooth. Serve immediately.