Avocado Crab Cake Sliders

On your next burger night, take a trip to the ocean with Avocado Crab Cake Sliders.

Avocado Crab Cake Sliders from The Girl In The Little Red Kitchen

I’m curious how often to do you cook seafood at home?

Fish was the norm growing up in my house.  We ate it, we caught it and we threw summer parties filled with it.  I honestly think it was a requirement growing up on Long Island to know how to peel shrimp and crack a lobster by the time you hit elementary school age.  I was always shocked when I met people who never or even rarely ate fish but then I had to remember they didn’t have the luxury of growing up with water on all sides of you.

Lucky for all of us we have the great state of Alaska to provide nearly 60% of the countries fish with their delicious Alaskan Seafood.  Seriously, I don’t know what I’d do if I couldn’t get my weekly dose of sockeye salmon or my real favorite King Crab.  Of course with five species of salmon, several varieties of whitefish and numerous shellfish species, Alaska offers seafood options for every taste!

Oh and if you are concerned about fishing methods and the environment, Alaska’s are anchored in strict conservation practices as well as the State Constitution, ensuring that the delicious seafood will be there for years to come.

Avocado Crab Cake Sliders  | girlinthelittleredkitchen.com

I realize how ridiculous it sounds to advocate crab as an easy weeknight meal when it’s made out to be a luxury food.

Trust me though, this bad boy can feed more than you think!

King crab, as it’s name suggests is the big boy of the crab family, generally it’s sold in a bunch of cooked legs pictured above.  With the meat already cooked for you, all you need to do is break out some kitchen shears or your trusty lobster crackers and pick the meat out.  It’s actually a great way to get the family involved and introduce kids who are still a little off put by seafood to help make dinner.  Just watch out for the spikes on the shell, they will get ya!

I always found growing up that helping my mom cook sparked my interest in the food and with the mild, fresh ocean taste, crab is a great introduction.  As much as I loved seafood, I only really ate mild tasting fish, and all the shellfish as a kid growing up.  It took time until I learned to love every variety sold at the store.

Avocado Crab Cake Sliders | girlinthelittleredkitchen.com

Now back to the part where this is a doable meal on a weeknight! Since I try to keep as little filler out of the crab cakes as possible, they are pretty fragile and need time to chill before they get cooked. I’m not a huge fan of mayo in my crab cakes, so some mashed avocado just a great job of replacing it plus adding some extra healthy benefits.

Fifteen minutes of prep time in the morning putting them together or even the night before and leaving them in the fridge to chill all day means when you get home that night, it just takes another 15 minutes to cook before dinner is on the table.

Did I mention you can freeze uncooked crab cakes? Just double the recipe, form the cakes and freeze them for later!

Avocado Crab Cake Sliders | girlinthelittleredkitchen.com

Avocado Crab Cake Sliders
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  • 1lb King Crab (approximately, 2 cups crabmeat)
  • 2 bell peppers, cut into 1/4 inch dice (any variety pepper)
  • 1 medium shallot, diced
  • 1 garlic clove, minced
  • 1 ripe Haas avocado
  • 1 tablespoon dijon mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup plain breadcrumbs
  • juice from 1/2 lemon
  • 1 egg (if needed)
  • 8 slider buns
  • For the tartar sauce:
  • 1/2 cup Greek Yogurt
  • 1 tablespoon dijon mustard
  • juice from 1/2 lemon
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon capers


  1. In a saute pan over medium heat, drizzled with about 1 tablespoon of avocado or grapeseed oil saute the peppers and shallots until soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
  2. Remove from the heat and transfer to a medium mixing bowl.
  3. In the bowl add 1/2 an avocado that has been mashed, the crabmeat, salt, pepper, cayenne pepper, worcestershire sauce, dijon mustard, lemon juice and breadcrumbs. Gently mix together, trying not to break up the big chunks of crab.
  4. Form the mix into 8 sliders. If you feel the mix isn't staying together well add the optional egg.
  5. Place the sliders on a platter, cover with plastic wrap and chill in the refrigerator for at least an hour or overnight if preparing in advance.
  6. If freezing the crab cakes, place on a tray in the freezer and freeze for about an hour before transferring to a freezer bag to store for up to 3 months.
  7. Once the crab cakes are chilled, drizzle 3 tablespoons oil in a frying pan over medium heat and cook the crab cakes in 2 batches - about 5 minutes per side or until brown and crisp on each side. Leave in a 250 degree oven in a baking sheet to keep warm while cooking the remaining crab cakes.
  8. While the crab cakes are cooking, in a small mixing bowl mix together the Greek yogurt, dijon mustard, lemon juice, salt, pepper and capers for the tartar sauce.
  9. To serve: Slice up the remaining half of avocado and divide amongst the slider buns, add a crab cake and top with a dollop of tartar sauce.
Recipe Type: Main, Seafood

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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9 thoughts on “Avocado Crab Cake Sliders

  1. Liz

    Yeah, I grew up in landlocked Iowa where canned tuna was more the norm. I could eat your fabulous crab sliders once a week (or more!). They look scrumptious!

  2. Nancy @ gottagetbaked

    Susan, I’m not even exaggerating when I say that this post is making me drool. I looooooove crab and I adore it combined with avocado. I grew up eating all kinds of seafood (I wouldn’t be able to call myself Chinese if I didn’t). These crab cakes sliders look ridiculously delicious.


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