Crispy Crab Cakes with Avocado Grapefruit Salsa Recipe - Food Fanatic

Crispy Crab Cakes with Avocado Grapefruit Salsa Recipe

      8 Servings


For the Crab Cakes:
  • 1/3 cup Mayonnaise
  • 1 Egg, Beaten
  • 1 tablespoon Lemon Juice
  • 1/2 teaspoon Dijon Mustard
  • 1 teaspoon Worcestershire Sauce
  • 1/4 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • pinch of Ground Cayenne Pepper
  • 1 pound Fresh Lump Crab Meat, Picked over
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Canola Oil, Or vegetable oil
For the Salsa:
  • 1 Avocado, Pitted, peeled, and cubed
  • 1 large Grapefruit, Segmented and chopped
  • 1 jalapeños Jalapeño, Seeded and diced
  • 1 tablespoon Lime Juice
  • 2 tablespoons Fresh Cilantro, Chopped
  • 1/4 teaspoon Salt


  1. Whisk together mayonnaise, egg, lemon juice, Dijon, Worcestershire, garlic powder salt, pepper and cayenne in a small bowl.
  2. In a medium bowl, toss crab with panic breadcrumbs. Fold in the mayonnaise mixture and let rest in the refrigerator for at least 1 hour.
  3. To make the salsa, combine avocado, grapefruit, jalapeño, lime juice, cilantro, and salt in a small bowl, stirring gently to incorporate it all. Set aside in the refrigerator until ready to serve.
  4. Divide the crab mixture into 8 portions and form 8 patties, approximately 1-inch thick.
  5. Heat canola or vegetable oil over medium high heat in a large skillet. Once hot, add half of the crab cakes. Cook until golden brown, approximately 2 to 3 minutes per side. Repeat the cooking process with the remaining patties.
  6. Serve immediately with salsa on a bed of arugula or frisee. 


  • If you have chipotle or chili infused olive oil, add an extra drizzle of this when ready to serve.

Crispy crab cakes with avocado grapefruit salsa photo
Source: Recipe adapted from Food & Wine