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: Nonstick cooking spray; 1 pound lump crabmeat, picked over to remove any shell and cartilage; 2 tablespoons mayonnaise (or Homemade Chipotle Mayo, page 187); 1/4 cup chopped scallions (white and pale green parts only); 1 tablespoon plus 1 teaspoon fresh lime juice; 1/2 cup plus 2 tablespoons chopped fresh cilantro; 1/2 teaspoon habanero hot sauce; Salt and freshly ground black pepper; 1 cup panko bread crumbs (Japanese bread crumbs); 2 firm but ripe avocados, halved, pitted, and peeled; 2 tablespoons minced onion

Servings: persons

Nonstick cooking spray
1 pound lump crabmeat, picked over to remove any shell and cartilage
2 tablespoons mayonnaise (or Homemade Chipotle Mayo, page 187)
1/4 cup chopped scallions (white and pale green parts only)
1 tablespoon plus 1 teaspoon fresh lime juice
1/2 cup plus 2 tablespoons chopped fresh cilantro
1/2 teaspoon habanero hot sauce
Salt and freshly ground black pepper
1 cup panko bread crumbs (Japanese bread crumbs)
2 firm but ripe avocados, halved, pitted, and peeled
2 tablespoons minced onion

1
Preheat the oven to 400F.
2
Spray a baking sheet with nonstick cooking spray.
3
Mix the crabmeat, mayonnaise, scallions, 1 tablespoon of the lime juice, 1/4 cup of the cilantro, and the hot sauce together in a small bowl.
4
Season to taste with salt and pepper.
5
Mix the panko bread crumbs and 1/4 cup of the remaining cilantro on a plate.
6
Divide the crab mixture into 8 equal mounds.
7
Form 1 mound into a 3/4-inch-thick patty, and then carefully turn the patty in the crumb mixture to coat it on both sides.
8
Transfer it to the prepared baking sheet.
9
Repeat with the remaining 7 mounds.
10
Bake the crab cakes for 10 minutes, or until heated through.
11
Meanwhile, coarsely mash the avocados in a medium bowl.
12
Lightly mix in the onion, remaining 2 tablespoons cilantro, and remaining 1 teaspoon lime juice.
13
Season the guacamole liberally with salt and pepper.
14
Transfer the crab cakes to a serving platter, top each one with a tablespoon of guacamole, and serve.

151

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

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: Nonstick cooking spray, 1 pound lump crabmeat, picked over to remove any shell and cartilage, 2 tablespoons mayonnaise (or Homemade Chipotle Mayo, page 187), 1/4 cup chopped scallions (white and pale green parts only), 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