These Crab Cakes with Avocado-Wasabi Sauce are a perfect blend of indulgence and freshness, ready in just 30 minutes. Succulent crab meat, lightly crisped to golden perfection, pairs beautifully with a creamy, zesty avocado-wasabi sauce. The contrast of textures—crunchy exterior, tender interior—creates a delightful bite every time. Bright, tangy flavors from the sauce balance the richness of the crab, making this dish both elegant and approachable.
Whether you’re hosting a dinner party or treating yourself to a special meal, this recipe delivers restaurant-quality results with minimal effort. The vibrant green sauce adds a pop of color and a hint of heat, elevating the dish to something truly memorable. In just 15 minutes of prep and 15 minutes of cooking, you’ll have a dish that’s as impressive as it is delicious.
Ingredients for Crab Cakes with Avocado-Wasabi Sauce
- For the crab cakes:
- 4-5 ounces lump crabmeat
- 1 small shallot, chopped (about ¼ cup)
- 1 garlic clove, minced
- ½ tablespoon grated fresh ginger
- 1 teaspoon honey
- 1 egg white, beaten
- 3 tablespoons regular coconut milk (not light, or more if needed)
- ½ lime, juice and zest
- ¼ cup panko, plus more to shape cakes
- 2 tablespoons fresh cilantro, roughly chopped
- Sea salt and fresh black pepper, to taste
- ¼ to ½ teaspoon sriracha (optional, for a spicy kick)
- For the avocado-wasabi sauce:
- ¼ cup silken tofu
- ½ avocado
- Juice of ¼ to ½ lemon, to taste
- ½ teaspoon minced garlic
- ¼ or ½ teaspoon wasabi paste (adjust to your spice preference)
- Sea salt and fresh black pepper, to taste
- 1 teaspoon onion powder (or 1 tablespoon minced onion – both optional)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 400°F (200°C).
- Prepare the crab cake mixture: In a bowl, gently mix the crabmeat, shallot, garlic, ginger, honey, egg white, coconut milk, lime juice and zest, panko, cilantro, sriracha (if using), and pinches of salt and pepper. Be careful not to overmix to keep the crabmeat intact.
- Shape the crab cakes: Form the mixture into patties and coat them lightly with extra panko on all sides.
- Bake the crab cakes: Place the patties on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until golden brown. For extra crispiness, turn on the broiler for the last 1-2 minutes. (Optional: Flip halfway through baking, though it’s not necessary.)
- Alternative cooking method: If preferred, pan-fry the crab cakes in a skillet over medium heat until golden and crispy on both sides.
- Make the avocado-wasabi sauce: In a food processor, combine the tofu, avocado, lemon juice, garlic, wasabi, onion powder (if using), and pinches of salt and pepper. Process until smooth. Chill the sauce in the refrigerator until ready to serve.
- Serve: Plate the crab cakes with a dollop of the avocado-wasabi sauce on the side. Enjoy!
Perfect Pairings: Serving Suggestions
These crab cakes shine as a main dish or appetizer. Serve them with a side of steamed jasmine rice or a zesty arugula salad for a light meal. For a heartier option, pair with roasted vegetables or sweet potato fries. Don’t forget to drizzle extra avocado-wasabi sauce on top for a creamy, spicy kick!
Storage and Reheating Tips
Store leftover crab cakes in an airtight container in the fridge for up to 2 days. To reheat, place them on a baking sheet and warm in a 350°F oven for 5-7 minutes, or pan-fry briefly to restore crispiness. The avocado-wasabi sauce is best enjoyed fresh but can be refrigerated for up to 24 hours—just give it a quick stir before serving.
Recipe Variations to Try
Swap out the crabmeat for cooked shrimp or salmon for a different seafood twist. For a vegetarian version, use mashed chickpeas or hearts of palm. If you’re out of panko, crushed crackers or breadcrumbs work just as well. Adjust the wasabi in the sauce to suit your spice tolerance—start small and add more as needed!
Time-Saving Hacks
Prep the crab cake mixture ahead of time and refrigerate it for up to 4 hours before baking. Use a food processor to quickly mince the shallot, garlic, and ginger. If you’re short on time, skip the broiling step—the crab cakes will still turn out golden and delicious with just baking.
Equipment Guidance
A baking sheet lined with parchment paper ensures easy cleanup and prevents sticking. A food processor is essential for blending the avocado-wasabi sauce to silky perfection. If you don’t have one, a blender or even a fork and some elbow grease will work in a pinch!
Crab Cakes with Avocado-Wasabi Sauce
Ingredients
For the crabcakes:
- 4-5 ounces lump crabmeat
- 1 small shallot, chopped about ¼ cup
- 1 clove garlic, minced
- ½ tablespoon grated fresh ginger
- 1 teaspoon honey
- 1 egg white, beaten
- 3 tablespoons regular coconut milk not light, or more if needed
- ½ lime juice and zest
- ¼ cup panko plus more to shape cakes
- 2 tablespoons fresh cilantro, roughly chopped
- Sea salt and fresh black pepper
- ¼ to ½ teaspoon sriracha optional
For the avocado-wasabi sauce:
- ¼ cup silken tofu
- ½ avocado
- ¼ to ½ lemon juice to taste
- ½ teaspoon minced garlic
- ¼ or ½ teaspoon wasabi paste or to taste depending on your spice preference
- Sea salt and fresh black pepper
- 1 teaspoon onion powder or 1 tablespoon minced onion – both optional
Instructions
- Preheat the oven to 400 degrees.
- Gently mix the crab cake ingredients: the crabmeat, shallot, garlic, ginger, honey, egg white, coconut milk, lime juice and zest, panko, cilantro, sriracha, if using, and pinches of salt and pepper.
- Form into patties, and coat with extra panko on all sides.
- Place on a baking sheet lined with parchment paper and bake for 10-15 minutes or until golden brown.
- I turned on the broiler for the last 1-2 minutes. You can flip halfway through, but I forgot to, and it worked out just fine.
- Alternatively, pan fry the cakes in a skillet.
- Make the sauce: To a food processor, add the tofu, avocado, lemon juice, garlic, wasabi, onion powder, if using, and pinches of salt and pepper.
- Process until smooth, and chill until serving.