Peel and dice avocado. Add to blender with water and puree. Emulsify by slowing pouring in oil. Set aside.
For the Crab Cakes:
Mix all ingredients together in mixing bowl. Form sixteen 1.75 oz cakes from mixture. Heat 3 tbl cooking oil in saute pan on medium-high heat. Saute cakes until golden brown on bottom, carefully flip, and saute until other side golden brown as well. Keep cakes from touching one another while searing. Add more oil to pan before sautéing more cakes if needed. Set aside briefly on paper towel before serving.
To plate, spoon avocado dressing on plate along with two crab cakes.