Ingredients

• 2 ripe avocados, diced
• 1 cup Greek yogurt (2 percent)
• 1/2 cup fresh cilantro leaves
• 2 teaspoons chipotle in adobo puree (see Cook's Note)
• Juice of 1/2 lime
• Kosher salt and pepper
• 1 cup whole milk
• 4 tablespoons unsalted butter, diced, plus more for cooking the corn cakes
• 1 tablespoon clover honey
• 1 1/2 cups corn flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cayenne powder
• 2 large eggs, separated
• 2 cups fresh or frozen corn kernels
• 1 large egg white
• 8 ounces jumbo lump crab meat
• Microgreens, for garnish

Instructions

1. For the avocado yogurt: Put the avocados, yogurt, cilantro, chipotle puree, lime juice and some salt and pepper in a blender. Blend until smooth. Cover and refrigerate for at least 30 minutes and up to 4 hours to let the flavors meld.
2. For the corn cakes: Combine the milk, butter and honey in a small saucepan. Bring to a simmer over low heat and cook until butter has melted. Remove from the heat and let cool for 5 minutes.
3. Meanwhile, whisk together the corn flour, baking powder, salt and cayenne in a large bowl.
4. Whisk the egg yolks in a bowl until smooth. Add the cooled milk mixture and mix until smooth, then stir in the corn. Stir the wet mixture into the dry mixture until a batter just comes together. In a clean, dry bowl, beat the 3 egg whites until stiff (they should hold their shape), then fold them completely into the corn mixture.
5. Heat some butter in a cast-iron skillet over medium heat until almost smoking. Working in batches, make the cakes with 2 tablespoons of batter each, leaving a few inches of space between them as they spread quite a bit. Cook until browned on the bottom and starting to bubble around the edges, about 2 minutes. Flip the corn cakes with a spatula and cook until lightly browned on the reverse side, about 1 minute. Remove to a baking rack to drain.
6. To assemble: Top each corn cake with a dollop of avocado yogurt, a few pieces of crab and some microgreens.