Crab Salad W / Avocado Recipe

Prepare crab mixture

Gently pick through the crab meat to remove any remaining shell pieces and any dark membrane. In a medium bowl combine mayonnaise, Dijon mustard, beaten egg, lemon juice, chopped cilantro, sliced green onion, Old Bay, kosher salt and black pepper. Fold in the crab meat and 3/4 cup of the panko just until combined — do not overwork or the mixture will become mushy. If the mixture feels too loose, add the remaining 1/4 cup panko a tablespoon at a time until it holds together when shaped.

Shape cakes

Divide the mixture into 4 equal portions (about 3 ounces each). Using lightly oiled hands or a ring mold (2.5–3 inch), form each portion into a compact patty about 3/4-inch thick. Chill the formed cakes in the refrigerator for 15 minutes to firm up (this helps them hold while frying).

Pan-fry

Heat a non-stick or cast-iron skillet over medium heat and add 3 tablespoons vegetable oil. When oil shimmers, gently place crab cakes in the pan without overcrowding (work in two batches if needed). Cook until golden brown, about 3–4 minutes per side, carefully flipping once with a thin spatula. Transfer cooked cakes to a paper-towel-lined plate to drain and keep warm in a low oven (200°F / 95°C) while you assemble salad.

Whisk together mayonnaise, Greek yogurt, lime juice, honey, soy sauce, minced garlic, toasted sesame oil, chopped cilantro, hot sauce (if using), salt and pepper in a small bowl until smooth and emulsified. Taste and adjust seasoning — add more lime for brightness, honey for sweetness, or hot sauce for heat. Chill until ready to use (can be made up to 1 day ahead).

On each serving plate, arrange 2 cups of mixed greens (for 2 servings total; scale as desired). Distribute ham matchsticks, cucumber slices, halved cherry tomatoes and the quartered hard-cooked egg over the greens.

Place a warm crab cake on top of the greens. Fan sliced avocado next to the crab cake. Spoon 2–3 tablespoons of Mama Bo's dressing over the salad (or serve on the side). Garnish with cilantro leaves and a small grind of black pepper and an extra squeeze of lemon if desired.

Serve immediately so the crab cake stays warm and crispy while the greens remain fresh.