Will's Crab Cakes with Creamy Avocado Sauce

Name: Will's Crab Cakes with Creamy Avocado Sauce
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 1lb Dungeness Crab Meat; 3 tbsp butter; 1 green onion, finely chopped; 2 tbsp finely chopped red bell pepper; 1 clove minced garlic; 3 tbsp milk or heavy cream; 1 tbsp dijon mustard; 1 egg; 1 tbsp Willard’s Kitchen Seafood Rub and Seasoning; 1/2 cup bread crumbs (preferably panko), soaked in a little milk and then squeezed dry; 1 cup bread crumbs; ¼ cup finely grated parmesan; 2 tbsp vegetable oil for cooking; 1 cup mayonnaise; ¼ cup buttermilk; 2 tbsp Willard’s Kitchen Seafood Rub and Seasoning; 2 tsp fresh lime juice; 1 clove minced garlic; ½ large avocado; ½ cup cilantro

A customer recipe from Will Russell. Wild Dungeness crab meat folded with softened green onion, red pepper and garlic, cream, dijon, egg and soaked panko, formed into eight patties, breaded and chilled one to two hours until firm, then pan fried three minutes a side. The sauce is avocado blended with cilantro, lime and buttermilk.

← Previous Recipe Next Recipe →

Shop the Seafood for This Recipe

Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.

Dungeness Crab Meat

1 lb, fully cooked, ready to eat

$72.00

Shop Now

Will's Crab Cakes with Creamy Avocado Sauce

Premier Catch Customer Will Russell

Servings

Prep Time

30 minutes

Cook Time

10 minutes

Cuisine

American

Ingredients

blank

1lb Dungeness Crab Meat
3 tbsp butter
1 green onion, finely chopped
2 tbsp finely chopped red bell pepper
1 clove minced garlic
3 tbsp milk or heavy cream
1 tbsp dijon mustard
1 egg
1 tbsp Willard’s Kitchen Seafood Rub and Seasoning
1/2 cup bread crumbs (preferably panko), soaked in a little milk and then squeezed dry
1 cup bread crumbs
¼ cup finely grated parmesan
2 tbsp vegetable oil for cooking

blank

1 cup mayonnaise
¼ cup buttermilk
2 tbsp Willard’s Kitchen Seafood Rub and Seasoning
2 tsp fresh lime juice
1 clove minced garlic
½ large avocado
½ cup cilantro

Directions

To make the sauce, combine all of the ingredients in a blender or food processor and mix until smooth. Refrigerate until chilled.
To prepare the crab cakes, melt 1 tbsp butter in a heavy skillet over medium heat. Add the green onion, bell pepper, and garlic. Cook for approximately 3 minutes to soften, then remove from the heat and let cool to room temperature.
Add the cream, mustard, egg, and Willard’s Kitchen Seafood Rub and Seasoning. Mix well. Gently fold in the crab meat, onion and pepper mix and soaked and squeezed dry breadcrumbs.
Form the mixture into 8 patties, about 3/4 inch thick. In a mixing bowl, combine the remaining cup of dry bread crumbs with the Parmesan. Roll and pat this topping onto all sides of the patties. Refrigerate until firm, about 1-2 hours so they don't fall apart.
Using a skillet, combine the oil and remaining 2 tbsp of butter over medium heat. Sauté the crab cakes for approximately 3 minutes on each side or until golden brown.
Serve with a dollop of the creamy avocado sauce on each crab cake.
Enjoy!

women-owned, family-run

Meet Premier Catch

We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

Our Story