Crab Cakes with Spicy Avocado Sauce

by Shawnda on July 14, 2010

in Cinco de Mayo,Condiments,Lighter & Healthier,Mexican & TexMex,Seafood

Crab Cakes with Spicy Avocado Sauce

The seafood counter at my grocery store makes a killer Maryland crab cake. I just happened to walk by as they were setting up the demo area to showcase on-sale crab. I could buy crab… or I could just buy the crab cakes they were making fresh right in front of me, behind the seafood counter.

Making crab cakes at home = full dishwasher. Of course, making sandwiches at home = full dishwasher. I have a “gift.” Who doesn’t love convenience? Super tasty convenience. Dinner is almost always better when someone else makes it for you!

I usually serve crab cakes with basil aioli but because I had half of an avocado leftover after making a batch of avocado puree for The Foodie Baby, we went a different direction. The sauce was plate-licking good. I ran out of crab cake far too soon! It was a delicious addition to taco night the next day. I even mixed the last of the leftovers with a little extra milk and made salad dressing. It would make an awesome veggie dip, too.

Spicy Avocado Sauce

A cool, spicy avocado crema that's perfect with crab cakes.


  • 1/2 ripe large avocado, pitted
  • 1 Tbsp mayonnaise
  • 2 Tbsp fresh lime juice
  • 1/4 tsp salt
  • 1 fresh Jalapeno or Serrano, seeds and stems removed and quartered lengthwise
  • 1/4 cup skim milk


  1. In a blender or food processor, pulse first 5 ingredients 4 or 5 times.
  2. add the milk and blend until smooth.


Yields: 1 cup (8 2-Tbsp servings)

Adapted from Gourmet

Estimated time: 10 minutes

Nutritional Information
Calories: 34.2 | Fat: 2.9 | Fiber 1
WW Points: 1

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