Guacamole Wasabi Crab Cake & Avocado Mimosa

Lisa G. Sweet Pantry Gal


Iv only made crab cakes once, it was a simple recipe off the web. After i had made a creamy guacamole I thought this could be a base for crab cakes. With some added ingredients the crabby cake was born.
A special garnish with my dried lemons, You will Love. Recipe below.


★★★★★ 1 vote

20 Min
10 Min
Pan Fry


  • 1 lb
  • 2/3 c
    italian bread crumbs
  • 1
    ripe avocado
  • 1 Tbsp
  • 1 Tbsp
    worcestershire sauce
  • 1 Tbsp
    old bay seasoning
  • 1 tsp
    lemon pepper
  • 1
    wisked egg
  • 1-2 c
    panko and lemon pepper
  • ·
    fresh dill

How to Make Guacamole Wasabi Crab Cake & Avocado Mimosa


  1. Combine crab and breadcrumbs.
    Mash avocados and add rest ingredients. Except panko and lemon pepper.
    Combine crab mix with avacado mix. Make into 8 patties, Coat patties in panko with tsp lemon pepper refriderate for at least 1/2 hour.
  2. Place crab cakes on a medium heated pan of olive oil.
    Cook both side til crispy and golden brown aprox 3min per side.
  3. Avacado wasabi tarter.
    1 pureed avocado
    2tbsp mayo
    1tbsp dill relish
    1tbsp wasabi paste (or to taste)
    Mix and top or serve on side crab cakes
  4. I dried sliced lemons (1/8 inch slices) in a 170 degree oven for 4 hours let air dry. Used for garnish, I love eating them! These can b used in teas punches and more!! Store in container in freezer.
    Combine 1/4c crabmeat w/wasabi relish.

Printable Recipe Card

About Guacamole Wasabi Crab Cake & Avocado Mimosa

Main Ingredient: Fish
Regional Style: Mexican
Other Tag: Healthy

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