Spicy Crab Cakes Topped with Guacamole Recipe

Name: Spicy Crab Cakes Topped with Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound lump crabmeat, picked over to remove any shell, broken into small pieces; 2 tablespoons mayonnaise; 1 large egg, beaten; 1/2 cup panko bread crumbs; 1/4 cup chopped scallions (white and pale green parts only); 1 tablespoon fresh lime juice; 1/4 cup chopped cilantro leaves; 1/2 teaspoon habanero hot sauce; Salt and freshly ground black pepper; 1 cup panko bread crumbs; 1/4 cup chopped cilantro leaves; 3 tablespoons olive oil; 2 firm, ripe avocados, halved, pitted, and peeled; 2 tablespoons minced onion; 2 tablespoons chopped cilantro leaves; 1 teaspoon fresh lime juice; Salt and freshly ground black pepper

Servings: persons

1 pound lump crabmeat, picked over to remove any shell, broken into small pieces
2 tablespoons mayonnaise
1 large egg, beaten
1/2 cup panko bread crumbs
1/4 cup chopped scallions (white and pale green parts only)
1 tablespoon fresh lime juice
1/4 cup chopped cilantro leaves
1/2 teaspoon habanero hot sauce
Salt and freshly ground black pepper
1 cup panko bread crumbs
1/4 cup chopped cilantro leaves
3 tablespoons olive oil
2 firm, ripe avocados, halved, pitted, and peeled
2 tablespoons minced onion
2 tablespoons chopped cilantro leaves
1 teaspoon fresh lime juice
Salt and freshly ground black pepper

1
Crab cakes: Mix the crabmeat, mayonnaise, egg, bread crumbs, scallions, the lime juice, 1/4 cup cilantro, and the hot sauce together in a small bowl.
2
Season, to taste, with salt and pepper.
3
Form the mixture into 8 (3/4-inch-thick) patties and refrigerate for 20 minutes.
4
Breading: Mix the bread crumbs and 1/4 cup of cilantro on a plate.
5
Carefully turn the patties in the bread crumb mixture until coated on both sides.
6
In a large nonstick skillet, heat the olive oil over medium-high heat.
7
In batches, fry the crab cakes until golden, about 3 minutes each side.
8
Guacamole: Coarsely mash the avocados in a medium bowl.
9
Lightly mix in the onion, cilantro, and lime juice.
10
Season with salt and pepper, to taste.
11
Transfer the crab cakes to a serving platter, top each cake with a tablespoon of guacamole, and serve.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 pound lump crabmeat, picked over to remove any shell, broken into small pieces, 2 tablespoons mayonnaise, 1 large egg, beaten, 1/2 cup panko bread crumbs, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spicy Crab Cakes Topped with Guacamole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions