1cuproughly crushed saltinesabout 28-30 crackers, we used whole grain
¼cupdiced onion
¼cupdiced celery
16ounceslump crab meat
Avocado Cream
1Hass avocado
5.3ouncesGreek yogurt
1Tablespoonlemon juice
1garlic cloveminced
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
See step-by-step pictures, serving ideas, and more tips above.StorageIdeally, enjoy crab cakes made with avocado right away since they may start to brown when exposed to air. You can still enjoy them, but it 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.