Publisher Photo
Publisher Photo
I created this recipe because I like the pairing of crab and avocado; plus I wanted a baked rather than fried crab cake. These come out crisp and golden with great flavor. It's almost impossible to tell that they aren't fried.—Virginia Anthony, Jacksonville, Florida
MAKES:
4 servings
TOTAL TIME:
Prep: 40 min. Bake: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 40 min. Bake: 10 min.

Ingredients

  • 1 medium ripe avocado, peeled and finely chopped
  • 1 tablespoon lemon juice
  • 1 cup cornflake crumbs, divided
  • 1 egg, beaten
  • 2 tablespoons finely chopped onion
  • 2 tablespoons reduced-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
  • 1 teaspoon seafood seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 3 cans (6 ounces each) lump crabmeat, drained
  • Cooking spray
  • 1 teaspoon paprika
  • SAUCE:
  • 1 medium ripe avocado, peeled
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon snipped fresh dill or 1/2 teaspoon dill weed
  • 1 teaspoon seafood seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper

Directions

In a small bowl, combine avocado and lemon juice; toss to coat. In another small bowl, combine 1/4 cup cornflake crumbs, egg, onion, mayonnaise, mustard, dill, seafood seasoning, salt and cayenne. Fold in crab and avocado mixture.
Place remaining cornflake crumbs in a shallow bowl. Drop scant 1/3 cup crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a baking sheet. Repeat with remaining mixture.
Spritz crab cakes with cooking spray; sprinkle with paprika. Bake at 450° for 10-12 minutes or until golden brown.
For sauce, in a small bowl, mash avocado. Stir in remaining ingredients; serve with crab cakes. Yield: 4 servings.
Originally published as Avocado Crab Cakes in The Taste of Home Cookbook 2011, p36

Nutritional Facts

2 crab cakes with 1/4 cup sauce: 474 calories, 25g fat (4g saturated fat), 179mg cholesterol, 1369mg sodium, 32g carbohydrate (5g sugars, 6g fiber), 32g protein.

Popular Videos

  • 1 medium ripe avocado, peeled and finely chopped
  • 1 tablespoon lemon juice
  • 1 cup cornflake crumbs, divided
  • 1 egg, beaten
  • 2 tablespoons finely chopped onion
  • 2 tablespoons reduced-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
  • 1 teaspoon seafood seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 3 cans (6 ounces each) lump crabmeat, drained
  • Cooking spray
  • 1 teaspoon paprika
  • SAUCE:
  • 1 medium ripe avocado, peeled
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon snipped fresh dill or 1/2 teaspoon dill weed
  • 1 teaspoon seafood seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  1. In a small bowl, combine avocado and lemon juice; toss to coat. In another small bowl, combine 1/4 cup cornflake crumbs, egg, onion, mayonnaise, mustard, dill, seafood seasoning, salt and cayenne. Fold in crab and avocado mixture.
  2. Place remaining cornflake crumbs in a shallow bowl. Drop scant 1/3 cup crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a baking sheet. Repeat with remaining mixture.
  3. Spritz crab cakes with cooking spray; sprinkle with paprika. Bake at 450° for 10-12 minutes or until golden brown.
  4. For sauce, in a small bowl, mash avocado. Stir in remaining ingredients; serve with crab cakes. Yield: 4 servings.
Originally published as Avocado Crab Cakes in The Taste of Home Cookbook 2011, p36

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAvocado Crab Cakes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review