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Spicy Crab Cakes Topped with Guacamole

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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Crab cakes:

1 pound lump crabmeat, picked over to remove any shell, broken into small pieces

2 tablespoons mayonnaise

1 large egg, beaten

1/2 cup panko bread crumbs

1/4 cup chopped scallions (white and pale green parts only)

1 tablespoon fresh lime juice

1/4 cup chopped cilantro leaves

1/2 teaspoon habanero hot sauce

Salt and freshly ground black pepper


1 cup panko bread crumbs

1/4 cup chopped cilantro leaves

3 tablespoons olive oil


2 firm, ripe avocados, halved, pitted, and peeled

2 tablespoons minced onion

2 tablespoons chopped cilantro leaves

1 teaspoon fresh lime juice

Salt and freshly ground black pepper


  1. Crab cakes: Mix the crabmeat, mayonnaise, egg, bread crumbs, scallions, the lime juice, 1/4 cup cilantro, and the hot sauce together in a small bowl. Season, to taste, with salt and pepper. Form the mixture into 8 (3/4-inch-thick) patties and refrigerate for 20 minutes. 
  2. Breading: Mix the bread crumbs and 1/4 cup of cilantro on a plate. Carefully turn the patties in the bread crumb mixture until coated on both sides. 
  3. In a large nonstick skillet, heat the olive oil over medium-high heat. In batches, fry the crab cakes until golden, about 3 minutes each side. 
  4. Guacamole: Coarsely mash the avocados in a medium bowl. Lightly mix in the onion, cilantro, and lime juice. Season with salt and pepper, to taste. 
  5. Transfer the crab cakes to a serving platter, top each cake with a tablespoon of guacamole, and serve.