Crab Cakes with Avocado Lime Dipping Sauce

Yield: 8 crab cakes 
Prep Time: 30 minutes
Total Time: 45 minutes

For the Dipping Sauce
¾ cup sour cream
1 avocado, peeled and seed removed
¼ cup freshly chopped cilantro leaves
2½ tablespoons lime juice
1 teaspoon sugar
½ teaspoon salt
½ teaspoon hot sauce
½ teaspoon cumin

For the Crab Cakes
1 pound fresh jumbo lump crabmeat, finely chopped
2 large eggs, lightly beaten
½ cup cornstarch
¼ cup mayonnaise
¼ cup chopped shallots
½ cup chopped fresh cilantro leaves, finely chopped
1 tablespoon fresh lemon juice
1½ teaspoons Worcestershire sauce
1 teaspoon cumin
1 teaspoon dry mustard
2 to 3 dashes hot sauce
1 teaspoon salt 
2 tablespoons olive oil for frying 

1. To make the dipping sauce, in a food processor, combine all of the ingredients for the sauce. Pulse until smooth. Transfer to a bowl, cover and refrigerate until ready to serve. 
2. To make the crab cakes, in a large mixing bowl, combine the crabmeat, eggs, cornstarch, mayonnaise, shallots, cilantro, lemon juice, Worcestershire sauce, cumin, dry mustard, hot sauce and salt. Mix together well until all ingredients are fully incorporated. Cover with plastic wrap and chill in the refrigerator for 20 minutes. 
3. Add olive oil to a large nonstick skillet. Using a 1/3 cup measuring cup, scoop the crab mixture into patties and drop into the oil. Cook 4 to 6 minutes per side until golden. Flip and cook other side for an additional 4 to 6 minutes. OR, to bake the crab cakes, preheat oven to 375 degrees F and spray a baking sheet with nonstick spray. Divide the crab mixture into ⅓ cup sized patties, using a measuring cup and your hands to form the round cakes.