Lump Crab & Sweet Corn Cakes

1. Cut the avocado from top to bottom and twist each half to expose the pit. Carefully wedge a knife into the avocado pit and twist it to pop it out (or scoop it out with a spoon). Score each half's inside with a butter knife into small, diced pieces. Scoop out the diced avocado using a spoon and set aside until plating.
2. Place the butter cracker crumbs on the plate. Form the crab cake mix into 2 palm-sized, 1/2-inch rounds and coat with the crumbs.
3. Heat 3-4 tablespoons of oil in a large sauté pan on medium heat. Once the oil is hot (after 3-4 minutes), gently place the crab cakes into the pan and sear on one side for 4-5 minutes. DO NOT touch the crab cakes until you are ready to flip them. Doing so may cause them to fall apart. Flip, then heat for 4-5 minutes on the other side. They should be golden brown and crispy. It is recommended to cook the crab cakes to an internal temperature of 165ºF. Please turn off all heating elements.
4. While the crab cakes are cooking, prepare the salad. Wash the tomatoes and cut them in half. In the second bowl, mix the tomatoes, baby romaine, diced avocado, and citronette dressing. Add salt and pepper as desired.
5. Divide the salad between 2 dinner plates. Add a crab cake to each plate and serve with a side of creole remoulade. Enjoy!

Place your meal kits in the refrigerator upon receipt. Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. *Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.