Great use of leftover crab meat.
My son and his family were here recently and he made a wonderful Grilled Redfish on Half shell with Crab Macque Choux (corn) and a Carrot Habanero Burre Blanc Sauce. It was delicious and even though I could not begin to top his dish (see below) I did have 1/2 pound of crabmeat leftover from his Macque Choux .
So, one night we had some friends over and I decided to make a tuna tartare appetizer (recipe coming soon) we had tried at the Harvest Grill in Meridian, Mississippi when on our way to a family wedding in Alabama. And I wanted to come up with a crab dish to use that left over crab. I debated over either a crab spread (hot or cold) or crab salad but when I found this crab cake recipe I decided to try it because it used some avocado on the plate as a resting place for the crab cake and a red pepper sauce smeared on the plate. Visually, it just jumped off the page and I think I actually had all the ingredients to make it.