Avocado Crab Cakes and Avocado Sauce

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Serves: 6
lb.  lump crabmeat, drained
3/4  cup  fine, dry breadcrumbs
  large egg
  small California Avocados, peeled and mashed
1/2  cup  chopped green onions
  garlic clove, minced
Tbsp.  fresh lime juice
1/2  tsp.  salt
1/4  tsp.  ground red pepper
  stick (1/2 cup) Land O Lakes Butter
Tbsp.  olive oil
    Avocado Sauce:
  small California Avocados, peeled
1/2  cup  sour cream
tsp.  grated lime rind
Tbsp.  fresh lime juice
1/4  tsp.  salt
1/4  tsp.  ground red pepper

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Stir together first 9 ingredients
  2. Shape into 12 patties.
  3. Chill at least 1 hour.
  4. Melt butter in oil in a large skillet over medium-high heat.
  5. Add patties, 4 at a time.
  6. Cook 1 to 2 minutes on each side or until golden brown.
  7. Drain well, and keep warm.
  8. Serve with Avocado Sauce.

Avocado Sauce:

  1. Mash avocados in a medium bowl
  2. Stir in sour cream and next 4 ingredients.
  3. Chill 1 hour.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.


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