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Avocado Crab Cakes

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
  • Total Time
    Prep: 40 min. Bake: 10 min.
  • Makes
    4 servings

Ingredients

  • 1 medium ripe avocado, peeled and finely chopped
  • 1 tablespoon lemon juice
  • 1 cup cornflake crumbs, divided
  • 1 large 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° until golden brown, 10-12 minutes.
  • For sauce, in a small bowl, mash avocado. Stir in remaining ingredients; serve with crab cakes.
Nutrition 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.
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