I love crab cakes but I don’t love mayo. I’ve tried several replacements for it in my crab cakes, and I finally found the winner. Avocado gives the same rich creaminess, but also helps to bind the crab cakes like mayo would. I’m surprised I didn’t try it before because crab and avocado is a classic combination– just think about the last time you had sushi. I toss a few slices of piquillo peppers on top to add a bright, slightly sweet note and serve on a few greens for the best weekend lunch ever. Or at least in recent memory.
Avocado Crab Cakes
1/2 pound lump crab, picked over for shell pieces
1 avocado, mashed
1/2 cup panko
1 egg
zest and juice of 1 lemon
1 teaspoon paprika
1 tablespoon olive oil
1 1/2 teaspoons salt
1 tablespoon chopped parsley
2 piquillo peppers, julienned (optional)
Combine together the avocado, egg, panko, lemon, olive oil, salt, and parsley. Add the crab and stir together being careful not to break up the crab too much. You may need to add extra panko if it’s too wet, this will depend on the juiciness of your lemon and the size of your avocado. When you form the cakes, they should be wet enough to stick together, but not too squishy. I like to compact them more than I would for burgers, so that they will stay together when cooking.
Saute in a couple tablespoons of olive oil, only flipping once. Allow to brown well on both sides. Serve with piquillo peppers and some greens.
