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Crab and Avocado "Sandwiches" with Mango Coulis

Pan-fry crab cakes, top with avocado salsa, and serve on mango coulis for a delicious and flavorful seafood dish.

Crab and Avocado


  • Crab Cakes
  • 2 cups canola oil
  • 1/2 pound Maine or Dungeness crabmeat
  • 3 tablespoons red onion, finely chopped
  • 2 tablespoons scallions, thinly slices
  • 1 1/2 tablespoons red bell pepper, finely diced
  • 1/4 cup mayonnaise or aioli
  • 1 tablespoon Tabasco
  • 1 1/4 cup breadcrumbs
  • 2 TBS cup lemon juice
  • 1 1/2 tablespoon Worcestershire
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 beaten egg
  • Avocado Salsa
  • 2 avocados
  • 2 tablespoons lime juice
  • 1 tablespoon cilantro
  • 2 tablespoons red onion, finely diced
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • Mango Coulis
  • 2 mangos
  • 2 cups water
  • 1 teaspoon confectioner sugar


In a 10-inch sauté pan, heat 1 cup canola oil on high heat. Test readiness with a piece of bread. Turn heat to medium. Check temperature with thermometer it should read 375 degrees. In a medium mixing bowl, combine crab, onion, scallions, bell pepper, mayonnaise, Tabasco, breadcrumbs, lemon juice and Worcestershire sauce. Mix until fully incorporated. Make 3 ounce cakes and dredge in the flour, then egg and the remaining breadcrumbs. Lay the cakes in the oil and pan fry for 5-6 minutes. Remove and place on a paper towel and season with salt in a mixing bowl.

In a medium mixing bowl, combine Avocado Salsa ingredients. Mix well and refrigerate until ready to use.

In a blender combine Mango Coulis ingredients and mix until smooth. Refrigerate until ready to use. To serve crab cakes, spoon puree onto the plate in a small pool. Slice the cake in half and lay the bottom portion in the puree. Spoon avocado on top and place the top of the cake on the avocado like a sandwich. Top with a small amount of avocado and garnish with cilantro leaf.

Serves 4-6

Recipe provided by Chef Cat Cora

Sauvignon Blanc

pairs well with

Sauvignon Blanc

Our non-alcoholic Sauvignon Blanc is a light and refreshing wine with strong citrus notes, delicate aromas of kiwi and passionfruit, and a touch of lemongrass. Perfectly paired with chicken, seafood, or spring vegetables.

Non-alcoholic wine that tastes so real you still need to be 21 to enter.


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