Tortitas de Jueyes con Aguacate
Loíza Crab Cakes (with Avocado)

2 pounds crabmeat
3 tbsps mayonnaise
2 tbsps Dijon mustard
2 large eggs, beaten
½ cup chopped cilantro
¼ cup sofrito
½ cup fresh, frozen, or canned corn kernels (drained)
2 tbsp finely chopped red bell pepper
1 tbsp finely chopped onion
1 teaspoon salt
½ teaspoon Chayanne Pepper

1 large ripe avocado, diced
1 cup corn-bread crumbs
2 cups plain (white) bread crumbs
½ tbsp black pepper
¼ cup corn oil

Combine the first 11 ingredients and refrigerate for 30 minutes. Stir in avocado and form patties with 2 tablespoons of crab mix for each. Combine the bread crumbs and black pepper on a plate and lightly bread each crab patty. Heat 1 tablespoon of the oil in a skillet and pan-fry the patties until golden brown on each side, adding oil as needed. Drain on paper towels. Serve with garlic sauce.