Crab Cake Sandwiches With California Avocado Remoulade

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 Crab Cake Sandwiches With California Avocado Remoulade

Celebrate summer with crab cake sandwiches topped with fresh California Avocado Remoulade. Perfect for all the American Summer Holidays, the remoulade can also pull double duty to be served as a refreshing dip for veggies and chips, or to top tacos, burgers and more!


Serves: 4
1/2  cup  aioli (see make ahead recipe below)
  large egg, beaten
Tbsp.  Dijon mustard
Tbsp.  Worcestershire sauce
1/2  tsp.  hot sauce
lb.  jumbo lump crab meat, picked over
1/2  cup  panko bread crumbs
  lemon, zest only
cup  all-purpose flour
1/4  tsp.  salt
tsp.  ground black pepper
  rustic rolls
    California Avocado Remoulade (see make-ahead recipe below)
1/2    red onion, sliced
  heirloom tomato, sliced
  Fresh California Avocado, sliced
  green leaf lettuce leaves
Tbsp.  fresh lemon juice
  egg yolks
1 1/4  tsp.  minced garlic
1/4    lemon, juice only
1/4  Tbsp.  Dijon mustard
Tbsp.  apple cider vinegar
1 1/2  cups  canola oil
1/8  tsp.  salt, or to taste
1/8  tsp.  pepper, or to taste
    California Avocado Remoulade:
  ripe, Fresh California Avocados, seeded and peeled
Tbsp.  fresh lemon juice
cup  aioli (see make ahead recipe below)
Tbsp.  Dijon mustard
Tbsp.  Louisiana Hot Sauce, or to taste
Tbsp.  fresh lemon juice
tsp.  Worcestershire sauce
Tbsp.  minced sweet onion
Tbsp.  chopped fresh parsley
Tbsp.  chopped bread and butter pickles (if bread and butter pickles aren’t available, any spicy-sweet variety of pickles will work)
  grated medium sized garlic clove
tsp.  chopped capers
tsp.  salt
tsp.  fresh ground pepper
1/2  tsp.  smoked paprika

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


  1. In a small bowl, whisk the aioli with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
  2. In a medium bowl, lightly toss the crabmeat with the bread crumbs and lemon zest. Gently fold in the aioli mixture. Cover and refrigerate overnight.
  3. Using roughly 1/3 cup of the crab mixture per patty, form circular patties, around 1 to 1 1/2 inches thick.
  4. Mix the flour, salt and pepper on a shallow dish.
  5. Lightly flour the top and bottom of each crab cake.
  6. Oil a seafood grate and place on a medium-high heat charcoal grill.*
  7. Cook crab cakes on each side until golden brown on each side and heated through.
  8. Coat both sides of the roll with a generous smear of California Avocado remoulade.
  9. Serve each roll with one crab cake and top with red onion, heirloom tomato, avocado slices and green leaf lettuce leaves that have been tossed with the lemon juice, as desired.

*If you don’t have a seafood grate for the grill, you can also pan fry the crab cakes using 1/4 cup of canola oil. Heat the oil in a cast iron skillet and cook crab cakes on each side over medium-high heat until golden brown on each side and heated through.


  1. Combine the egg yolks, garlic, lemon juice, mustard and apple cider vinegar in a food processor. Blend on low until smooth.
  2. With the food processor remaining on low speed, add oil slowly and steadily. Once all oil is added, taste and season with salt, pepper and extra lemon, if needed.

California Avocado Remoulade:

  1. Puree avocado with lemon juice in a food processor until mostly smooth.
  2. Fold avocado mixture and aioli together in a medium mixing bowl. Whisk in mustard, hot sauce, lemon juice and Worcestershire sauce.
  3. Stir in onion, parsley, pickles, garlic and capers.
  4. Season with salt, pepper and smoked paprika.
  5. Cover and refrigerate for at least 1 hour before serving.

Serving Suggestion: For a reduced or lower carb alternative, this recipe can also be served using a green leaf lettuce wrap in lieu of the rustic roll.

Beverage Pairing: Fresh squeezed lemonade or iced sweet tea.

**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.

Chef Ryan Lamon

Ryan, a second generation Georgia pitmaster, first began cooking at his father’s beloved neighborhood eatery. After working at several restaurants in Athens, GA| New York City, NY| and Salt Lake City, UT| he moved to Los Angeles to found his own restaurant. In 2013, Ryan started Peaches’ Smokehouse &amp| Southern Kitchen, a gourmet BBQ and Southern food truck, with co-owner Diana Yin. Peaches’ Food Truck, as it’s locally known, went on to be the winner of Cooking Channel’s Food Truck Race Off in 2014. He is currently the executive chef/co-owner of Peaches’ Food Truck and the co-executive chef/owner of Poppy + Rose, both in Los Angeles.

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