Corn Cakes with Crab and Smoky Avocado Yogurt

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

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