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Avocado crab cakes

March 3, 2014 Recipes

Number of servings: 4


1 pound crab meat
2 egg whites
⅓ cup finely chopped red bell pepper
⅓ cup finely chopped green onions or scallions
⅓ cup chopped fresh parsley
3 tablespoons bread crumbs

Avocado sauce ingredients

  • ½ cup avocado, mashed
  • ½ cup reduced fat sour cream
  • 1 tablespoon fresh lemon juice


Shred crab meat. Mix with all other ingredients. Form into eight patties. Refrigerate for an hour. Spray a nonstick pan with cooking spray or an olive oil mister. Heat to medium high and carefully place crab cakes in pan. Let cook for five minutes undisturbed so crust forms. Turn carefully and cook for another five minutes. Serve with a swirl of avocado sauce.

Nutrition information

Calories: 88
Protein: 1 gram
Fat: 8 grams
Cholesterol: 12 milligrams
Carbohydrates: 4 grams
Fiber: 2 grams
Sodium: 15 milligrams