That Skinny Chick Can Bake
one crab cake on a white plate garnished with a lime slice and ailoli

Crab Cakes with Avocado Aioli

Home » 150+ Best Appetizers Recipes » Crab Cakes with Avocado Aioli

Crab cake on a white plate with a lime slice and dollop of aioli
Ingredients to make crab cakes in a bowl
A close up of fcrab cake mixture
A close up of a crab cake on a griddle
Ingredients for aioli in a food processor

When we first got married, the only seafood Bill would eat was salmon loaf and tuna casserole…I’m not even sure those qualify as seafood. Slowly, he’s expanded his repertoire to include salmon, shrimp and, most recently, crab cakes. So only the kids were moaning when I decided to make this delectable recipe for dinner tonight…maybe I can wear them down eventually.

My aioli was a little runny this time…another good alternative would be to blend mayo, garlic, an avocado with a squeeze of lime…season to taste with some salt and pepper. No worries about salmonella.

Crab Cakes with Avocado Aioli

1 pound lump crab meat
1 small red bell pepper, minced
1 scallion, minced
1/4 to 1/2 cup Ritz cracker crumbs
1 egg
1/2 cup mayonnaise
dash of Worcestershire sauce
freshly ground black pepper.

Mix everything but the crab. Gently fold in the crab. Form into cakes, and sauté in butter. Cook about 4 minutes per side until golden. They are very delicate since the binders are minimal…so carefully flip and reform cakes if necessary.

Avocado Aioli

1 clove garlic, minced
1/2 to 1 tsp Kosher salt (mine was a bit too salty with 1 teaspoon)
1 egg, beaten
1 egg yolk, beaten
1 cup olive oil
2 tablespoons fresh lime juice
dash white or black pepper
1 avocado

Place all ingredients except olive oil into food processor. Slowly add olive oil while processing.


Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

8 comments on “Crab Cakes with Avocado Aioli”

  1. MMMMmmmmmmmmmmmmmmmmmmmmm…..

  2. Delish! I’m going to try your recipe with the Ritz cracker crumbs next time I make crab cakes. Thanks for sharing!

  3. Thanks, Linda and Hilary! I think you’ll like them~

  4. What time is dinner?? Omg,this looks so good!
    Thanks for another great looking picture and recipe!

  5. LOL, Patti! You know you’re ALWAYS welcome!

    Karen, thanks for stopping by 🙂 Silly husbands~

  6. Me, too, Carolyn!!!

  7. Good plan, Ann!!! If I like it, I figure there’s just more for me 🙂 I’m making coconut creme brulee for my book club…and I’m happy not to share!

  8. Another nice use of avocado. It would be super if you linked this post in to Food on Friday Series which is all about avocado this week.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.