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Avocado Crab Cakes

Name: Avocado Crab Cakes
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 servings.
Cuisine: North America, Cajun
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

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Test Kitchen Approved

Total Time

Prep: 40 min. Bake: 10 min.

Makes

4 servings

Updated: May. 26, 2022

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

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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

Preheat oven to 450°. 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 3/4 cup 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 until golden brown, 10-12 minutes.
For sauce, in a small bowl, mash avocado. Stir in remaining ingredients; serve with crab cakes.

Can you freeze Avocado Crab Cakes?

Freeze cooled crab cakes in freezer containers, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 325° oven until heated through.

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.

Avocado Crab Cakes

Ingredients

Directions

Can you freeze Avocado Crab Cakes?

Nutrition Facts

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