Let's cook the veggies and aromatics

• In a stainless steel skillet, heat the olive oil over medium heat.
• Sauté the red onions for 1 minute.
• Add the red bell peppers and saute 2 minutes.
• Add in the oregano, thyme and scallions. Mix. Cook 1 minute.
• Add in the spices - old bay seasoning, smoked paprika and chipotle pepper. Mix and cook 30 to 60 seconds.
• Turn off the stove. Pour in the lime juice. Stir.
• Add in the cilantro and mix to combine.
• Transfer to a large enough plate and spread out in a single layer to cool.
• Rinse and drain the crab meat. Add it to a medium bowl.
• Add in the bread crumbs and mayonnaise. Add in the cooled veggie aromatics mixture.
• Use a rubber spatula or spoon to gently mix the ingredients until combined.
• Divide the crab cake mixture into 6 or up to 8 equal portions.
• Shape into round patties about 1/2 inch thick. Place on a 1/2 sheet pan lined with parchment paper.
• Refrigerate 15 to 20 minutes.

  Note: Refrigeration will help the patties to hold it's shape.

Preheat the oven 425F/218F Degrees.

In the meantime make the avocado sauce

• Remove the avocado seed and skin. Add the avocado flesh to a food processor.
• Add the lime juice, cumin and hot pepper. Pulse/grind to your desired smoothness. Add salt and freshly ground black pepper to taste. Adjust seasoning as desired.

  Note: For a thinner, saucy puree, add one to two tablespoons water.

Bake the crab cakes:

• Remove the crab cakes fro the refrigerator. Spray the top of the cakes with extra virgin olive oil.
• Transfer the crab cakes into the preheated oven. Bake 8 to 10 minutes until the tops are lightly golden.
• Remove. Serve with the avocado sauce. Enjoy!