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Easy Avocado Crab Cakes are bursting with crab mixed with creamy avocado instead of mayo, making it a delicious and healthy recipe.
Let's be clear. It's not that mayonnaise doesn't get the job done. It's a terrific binder. Maryland-style eggless crab cakes use mayo, and they are delicious!
But if you're not a fan of mayo (or you can't eat eggs), there is a really good substitution: use mashed avocado instead!
It works magic in no-mayo egg salad and would be fantastic in crab balls.
It's a healthy alternative, and there isn't a big difference in taste or texture. Really. My pickiest eater gave these baked crab cakes two thumbs up.
So, if you've been missing out on crab cakes, let me show you an easy way to make them with avocado and very little breading.
Ingredient Notes
Here's what you'll need to make avocado crab cakes:
- Crabmeat - Use the best type you can. This important ingredient is the star. Jumbo lump or lump crabmeat is best. Claw meat is less pricey but has a stronger flavor.
- Hass avocado - You'll need a ripe one that mashes easily. And, if enjoying the perfect avocado often eludes you, check out Never Buy a Rotten Avocado Again by Northwest Edible Life.
- Egg is optional. It helps the breading mixture stick together. But if you need to avoid eggs, then leave it out. The crab cakes pictured do not contain egg. The patty is just a little more fragile.
- Saltine crackers have a fresh, neutral flavor. However, panko breadcrumbs or Ritz crackers work, too.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
How to Make Avocado Crab Cakes
Below are directions for baked avocado crab cakes. They can also be pan-fried. However, the oven method works well if you skip eggs since you don't need to flip them!
Step 1. Mash avocado until creamy and mix with spicy brown mustard, Old Bay seasoning, and an egg, if using. Next, stir crushed saltines, diced onion, and chopped celery into the mixture. Crumble crab, but leave a few larger pieces untouched. Gently fold the crab into the breading mixture.
Step 2. Use a scoop to perfectly portion regular-sized crab cakes (about ¼ cup) or mini crab cakes (about 1 Tablespoon). Compress each one into a small patty. Place them on a baking sheet lined with parchment paper. Note that small patties work best, especially if you omit the egg.
Step 3 - Bake crab cakes made with avocado in the oven until slightly golden on top. Ideally, flip the patties halfway through the process. But this step is truly optional. They may be less crisp on the bottom if you skip it.
Serving Idea
Since avocados are on the grocery list, you might as well buy an extra one to make an avocado cream sauce to dollop on top. It's the same recipe used to top Black Bean Cakes, except that Greek yogurt replaces sour cream.
Simply combine avocado, Greek yogurt, lemon juice, and pressed garlic in a food processor. Blend until smooth. Salt and pepper to taste.
Storage
Ideally, enjoy crab cakes made with avocado right away since they may start to brown when exposed to air. You can still enjoy them, but they may be less appetizing.
- Store crab cakes made with avocado in an airtight container for 1-2 days in the refrigerator or up to 2 months in the freezer. I usually take an extra step and wrap them in plastic wrap first to minimize further browning.
- To reheat, cook in the oven or air fryer for 15-20 minutes.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Easy Avocado Crab Cakes
Ingredients
Crab Cakes
- ⅔ cup mashed avocado approx. 1 Hass avocado
- 1 teaspoon spicy brown mustard
- 1 teaspoon Old Bay seasoning
- 1 egg (optional) whisked
- 1 cup roughly crushed saltines about 28-30 crackers, we used whole grain
- ¼ cup diced onion
- ¼ cup diced celery
- 16 ounces lump crab meat
Avocado Cream
- 1 Hass avocado
- 5.3 ounces Greek yogurt
- 1 Tablespoon lemon juice
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
Crab Cakes
- Preheat oven to 350°F.
- Mash avocado until creamy and mix with spicy brown mustard, Old Bay seasoning, and egg if using. Next, stir crushed saltines, diced onion, and chopped celery into the mixture.
- Crumble crab, but leave a few larger pieces untouched. Gently fold the crab into the breading mixture.
- Use a scoop portion regular-sized crab cakes (about ¼ cup) or mini crab cakes (about 1 Tablespoon). Compress each one into a small patty. Place them on a baking sheet lined with parchment paper. Note that small patties work best, especially if you omit the egg.
- Bake uncovered for approximately 30 minutes or until the crab cakes are firm and slightly browned. Flip with a spatula halfway through the baking process, if desired.
Avocado Cream
- Combine ingredients in a food processor and blend until smooth. Add salt and pepper to taste.
Notes
- Store crab cakes made with avocado in an airtight container for 1-2 days in the refrigerator or up to 2 months in the freezer. I usually take an extra step and wrap them in plastic wrap first to minimize further browning.
- To reheat, cook in the oven or air fryer for 15-20 minutes.
Katie says
I worried about using avocado with expensive crab, but they turned out great and everybody enjoyed them. The creamed avocado really mixed into the breading so it wasn't obvious that it wasn't mayo. Will definitely make again. We baked ours.
Coley says
We've always used avocado in our crab cakes (couldn't use mayo for many years & when avocado mayo came out, thought why not).... now I cheat & keep single serve guacamole cups in the fridge ~ such a great shortcut for spice/flavor & prepping 😀
Marjory Pilley says
Excellent idea to use guacamole! Thanks for sharing!
Martha says
Such a great idea using avocado as the binder! So much healthier too!