Foodie Friday {on Thursday}: Crab Cakes with Avocado Sauce
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • AVOCADO CREAM SAUCE (you can prepare this ahead of time and refrigerate)
  • 1 ripe Haas avocado
  • 1 lime, juiced
  • Tabasco, to taste
  • Salt and Pepper, to taste
  • Water, as needed, to thin out sauce
  • 8 oz container or 1 cup Lump Crabmeat, picked free of shells
  • ½ Cup Mayonaisse
  • 1 Large Egg
  • 1 T Cilantro, minced
  • 2 T Scallions, minced
  • ½ Red Bell Pepper, Minced
  • ½ tsp Old Bay Seasoning (or combo of celery salt, red pepper, paprika)
  • salt and pepper, to taste (not too much since breadcrumbs and panko are seasoned)
  • ½ Cup Aleias italian breadcrumbs*, adjust, as needed
  • Aleias sea salt and pepper panko, for dredging (about 1 cup)*
  • Canola Oil, for frying
  • ½ red pepper, sliced thin for garnish (optional)
  2. Puree avocado and lime juice in a blender. Season with tabasco, salt and pepper. Thin with water, as needed (look to achieve the consistency of a light sour cream, as pictured)
  4. Combine all ingredients except breadcrumbs and mix together thoroughly.
  5. Add breadcrumbs ¼ cup at a time to achieve consistency that is not too wet with mayonnaise and not too dried out (you want to easily be able to form cakes with mixture but not have it be too slippery).
  6. Shape mixture into balls (similar to size of large meatballs) and then pat down to flatten slightly and form cakes.
  7. Roll cakes in panko on all sides.
  8. Heat pan on high heat and add enough canola oil to cover about ½ of each crab cake.
  9. Once oil is heated, reduce to medium and add crab cakes (no more than 3-4 at a time for a regular size saute pan (10-12"). Adjust heat and lower if they seem to be burning too quickly on the outside. You want the crab cakes to brown slowly so they cook through on the inside and have a nice color. Turn over and continue to cook on the other side. You can rotate, as needed to achieve consistent coloring on both sides. Depending on the size of the crab cake, this can take about 4-6 minutes per side.
  10. Remove from oil. Pat dry on paper towels and serve with avocado cream sauce and sliced red pepper for garnish. Enjoy!
Recipe by Jackie Ourman at