1 10 oz can of crab meat
1/4 cup of chopped sweet onions
3 sun-dried tomato halves chopped
3 quarters of marinated artichoke chopped
3 cloves of garlic
3 tbsp organic sour cream
1/2 tsp of lemon juice
dash of cheyenne pepper
1/8 tsp dry mustard
1 tbsp organic butter
salt to taste
Drain crab meat and check for shell pieces. Put to the side.
In a small saute pan. On med low heat, place butter and onions. Once onions are beginning to turn translucent add sun-dried tomatoes and artichokes. Let this sauté a few minutes so the ingredients mary a bit.
While that is cooking mince garlic. Take one clove of garlic and puree in a small mixer.
Take your pureed garlic and add dill, sour cream and 1/4 tsp of lemon juice, mix together with will be the sauce you drizzle on top. Add a dash or so of salt to this.
Add remaining garlic, crab, cheyenne pepper, mustard, and lemon juice to your saute pan. Mix together and make sure it is evenly heated. About 4 minutes, Add salt to taste. Put to the side so that it can cool slightly.
Cut avocado in half, remove pit and skin. Place each half on a plate and fill the concave part of your avocado with your crab cake mixture. Drizzle with sour cream sauce and serve.