Crab Cakes with Tomatillo California Avocado Salsa

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Serves: 4
1/3  cup  chopped green onions
1/4  cup  mayo
  large eggs
Tbsp.  finely chopped fresh chives
Tbsp.  finely chopped fresh cilantro
Tbsp.  finely grated lemon peel
Tbsp.  fresh lemon juice
cup  panko Japanese bread crumbs
tsp.  salt
tsp.  pepper
lb.  lump crabmeat
Tbsp.  butter
  ripe, Fresh California Avocado, seeded, peeled and sliced
  lime, zested and juiced
tsp.  honey
1/4  cup  cilantro
1/4  cup  diced white onion
  medium tomatillos, halved and roasted

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 8 ingredients in large bowl and season with 1 tsp. of salt and 1 tsp. of pepper.
  2. Add in crab meat and carefully combine with your hands, making sure not to break up the lump pieces of crab.
  3. Form into bite sized cakes with your hands.
  4. Saute cakes in butter, over medium high heat, for 2 minutes on each side until golden brown. Set aside until ready to serve.
  5. Combine the avocado, lime juice, lime zest, honey, cilantro, onion and roasted tomatillos in a food processor. Blend until fully incorporated. Serve with crab cakes.

*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.

© 2011 What’s Gaby Cooking

What's Gaby Cooking

What’s Gaby Cooking for the California Avocado Commission.

Gaby is a brand advocate. Their content on the California Avocado Commission website and/or blog are part of their partnership with our organization.

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