Cinco de Mayo Recipe: Spicy Crab Cakes w/Guacamole

Marcela ValladolidMexican Made Easy host Marcela Valladolid is throwing a Cinco de Mayo party all week long at the Food Network and you’re invited! Marcela was nice enough to send me a few of her recipes to share with the Wannabe TV Chef readers.

Be sure to trip over to the Food Network’s Cinco de Mayo HQ for more recipes and tips from the whole FN gang. I’ll be posting a more of Marcela’s recipes throughout the week so be sure to check back daily right HERE.

Marcela is also the author of Fresh Mexico (available at amazon).


: Spicy Crab Cakes Topped with Guacamole

: Recipe courtesy Marcela Valladolid

Crab cakes: 

  • 1 pound lump crabmeat, picked over to remove any shell, broken into small pieces
  • 2 tablespoons mayonnaise
  • 1 large egg, beaten
  • 1/2 cup panko bread crumbs
  • 1/4 cup chopped scallions (white and pale green parts only)
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped cilantro leaves
  • 1/2 teaspoon habanero hot sauce
  • Salt and freshly ground black pepper


  • 1 cup panko bread crumbs
  • 1/4 cup chopped cilantro leaves
  • 3 tablespoons olive oil


  • 2 firm, ripe avocados, halved, pitted, and peeled
  • 2 tablespoons minced onion
  • 2 tablespoons chopped cilantro leaves
  • 1 teaspoon fresh lime juice
  • Salt and freshly ground black pepper
  1. Crab cakes: Mix the crabmeat, mayonnaise, egg, bread crumbs, scallions, the lime juice, 1/4 cup cilantro, and the hot sauce together in a small bowl. Season, to taste, with salt and pepper. Form the mixture into 8 (3/4-inch-thick) patties and refrigerate for 20 minutes.
  2. Breading: Mix the bread crumbs and 1/4 cup of cilantro on a plate. Carefully turn the patties in the bread crumb mixture until coated on both sides.
  3. In a large nonstick skillet, heat the olive oil over medium-high heat. In batches, fry the crab cakes until golden, about 3 minutes each side.
  4. Guacamole: Coarsely mash the avocados in a medium bowl. Lightly mix in the onion, cilantro, and lime juice. Season with salt and pepper, to taste.
  5. Transfer the crab cakes to a serving platter, top each cake with a tablespoon of guacamole, and serve.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Culinary tradition: Mexican


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Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
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2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
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2011 Judge: Dauphin Island Wing Cook-off
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