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Baked Crab Cakes with Avocado Mousse Recipe

Baked Crab Cakes with Avocado Mousse

Recipe courtesy Tricia Pennestri

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on June 29, 2010

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    Best recipe and even better because its not fried!!!! : Made mine with imitation crab meat, and serve with a squeeze of lemon juice on top instead of over a salad and with avacado mousse. Big hit in my household!!!

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  • on May 04, 2008

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    This is one of the easiest crab cake recipes that I've used and it tastes great will be making this one again

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  • on July 10, 2007

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    Baked these cakes in cup cake pan as recommended by other members. That really helped out a lot. We used imitation crab meat which worked really well. Cakes were a bit flaky but really had lots of flavor. We loved the spiciness from the jalepeno peppers. Super dish!

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  • on May 30, 2007

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    I tried this recipe last night it was GREAT. Actually while I was chopping up the cole slaw, I got my daughter to make the crab cakes, and her boyfriend to make the avocado mousse. I lined a cup cake pan with individual pieces of aluminum foil and baked it right in there. No muss no fuss! Popped two on each plate and they came right out of the foil. My one pound of lump crab meat made 8 cup cakes full to the top.

    I always make this lime jalapeno type tarter sauce, that everyone likes, but you didn't even need it. The cakes where great with the mousse.

    The tarter sauce is
    1/2 cup mayo
    2 tsp. chopped jalapeno's (Cento makes them in a jar - looks like relish - which I used in the crab cakes for both the red and green ingredients.
    2 tsp lime juice

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  • on May 16, 2007

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    good alternative to fried

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  • on June 10, 2006

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    These are the easiest crab cakes I have ever made. Just becareful, they are seriously on the hot and spicy side. My family loves them that way so it was no problem, but just watch how much pepper you put in.

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  • on February 02, 2006

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    it was a tasty dish. the only adjustments I would add are less lemon juice the mousse, and maybe less pepper in the crabcakes. we were able to get 6 cakes out of this recipe, but they were pretty spicy, and the mousse was a bit too tangy to calm it down.

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  • on October 29, 2005

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    I've been trying to make crab cakes for years to replicate my fathers taste, texture, etc... (he's a chef, and never came close. Now, I finally have a recipe that is 5-star restaurant quality. Great taste!

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  • on September 18, 2005

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    We had to add more panko to make crab cakes workable. Didn't brown on top--had to bake longer to get a slight browning. Stuck to wax paper. The avacado mousse is excellent--I had leftovers on my toast for breakfast.

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  • on February 21, 2005

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    These were pretty good and easy to make. I would add a little extra pepper to jazz it a bit more, but I'll make them again.

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