California Avocado season has ended.

Crab Cakes with Tomatillo California Avocado Salsa

Total time:

5 min

Prep time:


Cook time:

5 min

Crab Cakes with Tomatillo California Avocado Salsa



Serves: 4

1/3 cup chopped green onions
1/4 cup mayo
2 large eggs
1 Tbsp. finely chopped fresh chives
1 Tbsp. finely chopped fresh cilantro
1 Tbsp. finely grated lemon peel
1 Tbsp. fresh lemon juice
1 cup panko Japanese bread crumbs
2 tsp. salt
2 tsp. pepper
1 lb. lump crabmeat
6 Tbsp. butter
1 ripe, Fresh California Avocado, seeded, peeled and sliced
1 lime, zested and juiced
1 tsp. honey
1/4 cup cilantro
1/4 cup diced white onion
4 medium tomatillos, halved and roasted

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Stir together first 8 ingredients in large bowl and season with 1 tsp. of salt and 1 tsp. of pepper.
  2. Add in crab meat and carefully combine with your hands, making sure not to break up the lump pieces of crab.
  3. Form into bite sized cakes with your hands.
  4. Saute cakes in butter, over medium high heat, for 2 minutes on each side until golden brown. Set aside until ready to serve.
  5. Combine the avocado, lime juice, lime zest, honey, cilantro, onion and roasted tomatillos in a food processor. Blend until fully incorporated. Serve with crab cakes.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

© 2011 What’s Gaby Cooking

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

What’s Gaby Cooking for the California Avocado Commission.

Gaby is a brand advocate. Their content on the California Avocado Commission website and/or blog are part of their partnership with our organization.


(2 Ratings)