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Jacques Pepin's Crab Cakes with Avocado Salsa


You can't go wrong with these crab cakes with fresh avocado salsa from one of the world's most revered chefs, Jaques Pepin.

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Rate this recipe 4/5 (38 Votes)


  • 1/4 teaspoon salt
  • 8 ounces crabmeat
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried thyme
  • 1 tablespoon fresh chives, chopped
  • 1/8 teaspoon Tabasco sauce
  • 3 tablespoons mayonnaise
  • 1 1/2 slices white bread (1 1/2 ounces), processed to make 3/4 cup crumbs
  • 2 tablespoons peanut oil
  • SALSA:
  • 1 small ripe avocado
  • 1 ripe tomato (5 ounces), peeled, halved, seeded, and coarsely chopped
  • 1 tablespoon red wine vinegar
  • 2 tablespoons peanut oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons water
  • 1 tablespoon fresh chives, chopped


Servings 6
Preparation time 20mins
Cooking time 40mins


Step 1

Pick the crabmeat over for shells and cartilage. Cut it into 1/4-inch pieces. (You should have 1 1/2 loosely packed cups.)

Gently mix the crabmeat with the salt, pepper, thyme, chives, Tabasco, and mayonnaise in a bowl. Add the bread crumbs and toss them lightly into the mixture.

Divide the mixture into portions and form it into patties about 1-inch thick. Handle the mixture gently; the cakes are fragile.

Heat the oil in a large skillet. When it is hot, carefully place the patties in the skillet and cook over medium heat for 3 to 4 minutes on each side, until nicely browned.

While the crab cakes are cooking, peel and pit the avocado and coarsely chop it. Combine the avocado and tomato in a bowl. Add the vinegar, oil, pepper, salt, and water, tossing gently to mix.

To serve, spoon the avocado mixture onto four individual plates and sprinkle with the chives. Place the crab cakes on top and serve.

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