Happy Monday!! I hope everyone had a fabulous weekend! We’re starting things off here at What’s Gaby Cooking with a bang this week! A incredible recipe for Crab Cakes with a Tomatillo Avocado Salsa, a cheerful video, some pictures and of course a California Avocado Giveaway! (Can you hear the excitement in my voice – an avocado giveaway!!!! Get excited guys – this one is awesome!) So let’s get started. Crab Cakes are easily one of my favorite little indulgences. Pair them with some kind of salsa involving Avocados and you’ve got a winning combination.
For these crab cakes we are going to use lump crab meat. After a recent trip to New Orleans, I finally feel confident in my de-shelling and crab cleaning skills – but if you want to pick up some lump crab meat from your local market, go right ahead. It certainly makes life easier. I’m always super careful when mixing the ingredients together because I don’t want to break up the big juicy pieces of crab. So treat your crab delicately so that when it’s time to take your first bite, you’ll get lots of big pieces of crab in every bite.
The tomatillo avocado salsa that pairs with these crab cakes is literally my favorite condiment of all times. It takes almost no time at all to make, just throw everything in a food processor and away you go. You can add different amounts of heat depending on what you prefer but this salsa is always a winner for me. Tomatillos can sometimes be a little tart so the addition of honey and the California Avocado really smooth out the flavor and make this salsa totally obsession worthy! And, maybe if you’re really lucky, there will be leftover salsa and you can smother it on some nachos, grilled chicken or steak or perhaps in a breakfast burrito.
Here’s how to make them.. and make sure your volume is turned up!
and the recipe…
| Crab Cakes with Tomatillo California Avocado Salsa |
- 1/3 cup green onions, chopped
- 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
- 2 tsp salt
- 2 tsp pepper
- 1 pound lump crabmeat
- 6 tbsp butter
- 1 California Avocado
- zest and juice of 1 lime
- 1 tsp honey
- 1/4 cup cilantro
- 1/4 cup white onion, diced
- 4 medium Tomatillos, halved and roasted
- Stir together first 8 ingredients in large bowl and season with 1 tsp of salt and 1 tsp of pepper.
- Add in crab meat and carefully combine with your hands, making sure not to break up the lump pieces of crab.
- Form into bite sized cakes with your hands.
- Saute in a saute pan with butter, over medium high heat, for 2 minutes on each side until golden brown. Set aside until ready to serve.
- 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.
and for an exciting little giveaway – the California Avocado Commission and I are giving away one of these amazing avocado stuffed gift bags which include:
A Bundle of California Avocados (seriously the best stuff on earth!)
California Avocado cutting board
Hand Grown in California Apron
Avocado slicer
California Avocado magnets
California Avocado canvas bag
And all you’ve got to do to enter is leave a little comment here letting me know what you would do with all your avocados if you won! Guacamole? Salsa? Salads? Shout it out and let us know! For an extra entry, head on over to the What’s Gaby Cooking facebook page and become a fan and leave your dream avocado dish there too!
*Contest sponsored by the California Avocado Commission*











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I would make guacamole and a whole heck of a lot of green goddess salad dressing!
Great recipe! Love. Saw your recipe on tasty kitchen for the crab cakes. Love. Check out my site sometime http://www.wildjennostyle.com/ I have just go started and looking for any advice or new followers.
I just love them smashed on a bagel and drizzled with a little olive oil & salt & pepper! Yum!
I would make breakfast bagels with tomato, cream cheese, avocado (of course!) and bacon : ) And I would make a delicious salsa of corn, avocado, red onion, lime, and tomato. yummm summer…
I love avocado! Considering how much I adore them on their own, it’s tough to imagine doing anything with them other than eating them straight. Lately, I have been cutting off the top and then scooping the flesh out with a spoon. It’s so delicious.
And that salsa looks so good. Great color!
Lots and lots of Guacamole ~ enough to last the rest of the summer!
I would make a guacomole spread for chicken or turkey sandwiches. Or just chop up the avacodo to add to omelets. Yum!
I made these last night and they were absolutely delicious. Thanks for the recipe. I used fresh picked Maine crab which is light in flavor and perfect with all the other ingredients. The tomatillo and avocado sauce was just incredible!! I used the rest on a turkey sandwich for lunch! However, I would recommend adding some sort of binding agent to the crab cakes… maybe an egg next time. It was very difficult to keep my crabs cakes together!
The first avocado I’m going to split and get a spoon and eat the whole thing right there cause I love them just plain, no salt, no nothing. Then, I’ll probably have another one. And then I’d tell Hubbison what was in the box he couldn’t see. And then……..We’d have my signature guacomole dip with garlic, lemon juice, Tobasco, and chopped green scallions with homemade tortilla chips. And I’d invite our friends over and we’d feast on chicken enchilladas with green sauce made from avacodos and chicken broth and sour cream. And then, I’d hoard them for us if there were any left.
Mache salad with avocado, grapefruit and lime dressing – YUM!!! I would also make a gazillion of these mini crabcakes with the avo salsa- will be a staple in my house from now on
Thanks for sharing it!
Crab. Sancerre. Crab. Sancerre. Crab. Sancerre. Even with the California twist to this recipe, Sancerre is definitely the way to go.
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