Crab Cakes with Spicy Avocado Sauce Recipe

Name: Crab Cakes with Spicy Avocado Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ripe medium California avocado, pitted and peeled; 1 tablespoon low-fat mayonnaise; 1 tablespoon fresh lime juice; 1/4 teaspoon salt; 1/4 teaspoon sugar; 1 fresh jalapeno or serrano chile (including seeds), stemmed and quartered lengthwise; 1/4 cup fat-free (skim) milk; 1 pound jumbo lump crabmeat, picked over and coarsely shredded; 3 tablespoons low-fat mayonnaise; 1/4 cup minced fresh chives; 1 tablespoon fresh lemon juice; 1 teaspoon Dijon mustard; 1/4 teaspoon black pepper; 1/2 cup panko (Japanese bread crumbs); 1 tablespoon unsalted butter; 2 garlic cloves, smashed; 1/2 teaspoon herbes de Provence or 1/4 teaspoon dried thyme; 1/4 teaspoon salt

Servings: persons

1/2 ripe medium California avocado, pitted and peeled
1 tablespoon low-fat mayonnaise
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon sugar
1 fresh jalapeno or serrano chile (including seeds), stemmed and quartered lengthwise
1/4 cup fat-free (skim) milk
1 pound jumbo lump crabmeat, picked over and coarsely shredded
3 tablespoons low-fat mayonnaise
1/4 cup minced fresh chives
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/2 cup panko (Japanese bread crumbs)
1 tablespoon unsalted butter
2 garlic cloves, smashed
1/2 teaspoon herbes de Provence or 1/4 teaspoon dried thyme
1/4 teaspoon salt

1
Put oven rack in middle position and preheat oven to 400F.
2
Line a baking sheet with foil.
3
Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped.
4
Add milk and puree until smooth.
5
Add more chile if desired, processing until smooth.
6
Transfer sauce to a bowl and chill, covered.
7
Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.
8
Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes.
9
Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes.
10
Transfer crumbs to a plate to cool.
11
Discard garlic.
12
Divide crabmeat mixture into 4 mounds on a sheet of wax paper.
13
Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom.
14
Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes.
15
Bake until heated through, about 15 minutes.
16
Serve crab cakes with sauce.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 ripe medium California avocado, pitted and peeled, 1 tablespoon low-fat mayonnaise, 1 tablespoon fresh lime juice, 1/4 teaspoon salt, and more.

Yes, Crab Cakes with Spicy Avocado Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cakes with Spicy Avocado Sauce

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