Crab Cake Sandwiches With California Avocado Remoulade

Serves: 4


1/2 cup aioli (see make ahead recipe below)
1 large egg, beaten
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
1/2 tsp. hot sauce
1 lb. jumbo lump crab meat, picked over
1/2 cup panko bread crumbs
1 lemon, zest only
1 cup all-purpose flour
1/4 tsp. salt
1 tsp. ground black pepper
4 rustic rolls

California Avocado Remoulade (see make-ahead recipe below)

1/2 red onion, sliced
1 heirloom tomato, sliced
1 Fresh California Avocado, sliced
4 green leaf lettuce leaves
1 Tbsp. fresh lemon juice


2 egg yolks
1 1/4 tsp. minced garlic
1/4 lemon, juice only
1/4 Tbsp. Dijon mustard
2 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:

1 ripe, Fresh California Avocados, seeded and peeled
2 Tbsp. fresh lemon juice
1 cup aioli (see make ahead recipe below)
2 Tbsp. Dijon mustard
1 Tbsp. Louisiana Hot Sauce, or to taste
2 Tbsp. fresh lemon juice
1 tsp. Worcestershire sauce
2 Tbsp. minced sweet onion
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped bread and butter pickles (if bread and butter pickles aren’t available, any spicy-sweet variety of pickles will work)
1 grated medium sized garlic clove
1 tsp. chopped capers
1 tsp. salt
1 tsp. fresh ground pepper
1/2 tsp. smoked paprika

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit