Mini Crab cakes with Cilantro Pesto

Crab Cakes

• 2 ½ oz yellow bell peppers, stem and seeds removed, cut into pieces
• 2 oz green onions, cut into pieces (1 in.)
• 10 sprigs thyme, leaves only
• ½ tsp salt
• ¼ tsp ground black pepper
• 12 oz canned crab meat (approx. 3 x 6.5 oz), drained
• 3 oz bread crumbs
• 1 oz sour cream
• 1 large egg

Cilantro Sauce

• ½ oz cilantro leaves
• ½ oz mint leaves
• 1 garlic clove
• 1 jalapeño pepper, stem and seeds removed
• 2 ½ oz avocado
• 2 ½ oz coconut cream
• 1 tbsp lime juice
• ¼ tsp ground cumin
• ¼ tsp sugar (opsional)
• ¼ tsp salt
• 3 - 4 tbsp vegetable oil, to fry