Crab Cakes

Ingredients Weight Measure
Onion, small dice 3/4 cup
Celery, small dice 3/4 cup
Butter, divided 6 Tbsp.
Avocados, ripe, divided 3 ea.
Crabmeat, drain well if frozen 1 lb.
Breadcrumbs, fresh 1 cup
Mayonnaise 1/4 cup
Worcestershire sauce 1/2 tsp.
TABASCO® brand Chipotle Pepper Sauce 1 Tbsp.
Flat leaf parsley, fresh, minced 2 Tbsp.
Lime, juice of 1 ea.
Salt and pepper to taste

Fiery Salsa

Ingredients Weight Measure
Yellow hothouse tomatoes, peeled and seeded, medium dice 2 ea.
Orange hothouse tomatoes, peeled and seeded, medium dice 2 ea.
Red hothouse tomatoes, peeled and seeded, medium dice 2 ea.
Red onion, small dice 1 ea.
JalapeƱo, brunoise 1 ea.
TABASCO® brand Chipotle Pepper Sauce 3 tsp.
Olive oil 2 Tbsp.
Italian parsley, rough chop 2 Tbsp.
Salt 2 tsp.
Garlic cloves, pressed or paste 3 ea.
Lime, juice of 1 ea.


  1. For the Crab Cakes, in a skillet, cook onions and celery in 4 Tbsp. butter over medium low heat. Sweat vegetables until tender. Transfer to bowl.
  2. Peel and puree 2 avocados.
  3. Strain crab well, or cakes will be too moist. Put crabmeat in colander and place a small plate on top of the meat. Position a heavy rock or other weight on the plate. This process will rid the meat of excess moisture. Add drained crabmeat and avocado puree to the onions and celery. Add breadcrumbs to the mixture.
  4. In a separate bowl, whisk together mayonnaise, Worcestershire sauce, TABASCO® Chipotle Pepper Sauce and parsley. Stir mixture into the crab mixture. Peel the third avocado and cut into large dice. Fold avocado into mixture. Add lime juice, and salt and pepper to taste.
  5. Line a baking sheet with wax or parchment paper. Form crab mixture into 12 flattened rounds. Each round should be about 3" wide and 3/4" thick. Transfer to baking sheet. Chill crab cakes, covered in plastic wrap, for 1 hour and up to 24 hours.
  6. In a heavy skillet, heat 1 Tbsp. butter over medium heat until it starts to bubble, not burn. Cook half of the cakes until golden brown, about 2-3 minutes on each side. Cook remaining cakes in remaining 1 Tbsp. butter.
  7. For the Fiery Salsa, combine all ingredients. Adjust salt if needed. Salsa will contain excess liquid; drain.
  8. Serve Crab Cakes warm with Fiery Salsa.

Yield: 12 servings