There’s something about a warm evening that calls for food you can enjoy standing up, glass in hand, conversation still going. These crab cakes are exactly that kind of bite — sweet, delicate Dungeness crab with a bright, cooling avocado-tomatillo salsa alongside. Serve them as the start to a longer evening, perhaps followed by something simple off the grill, or let them be the whole meal with a light salad on the side. Either way, pour our Sauvignon Blanc alongside — its citrus notes were made for this kind of pairing.
1 pound fresh Dungeness crab meat, picked clean of shell and cartilage
4 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons chives, chopped
2 tablespoons red bell pepper, finely minced
½ cup panko breadcrumbs, plus more as needed
4 tablespoons olive oil, for cooking
2 medium ripe avocados
4 ounces fresh tomatillos, diced
1 tablespoon fresh jalapeño, chopped (seeds removed for less heat)
5 sprigs cilantro
Juice of 1 lime
Salt, to taste
1. Make the salsa. Combine avocado, tomatillos, jalapeño, cilantro and lime juice in a blender. Blend until smooth and creamy, about 1 minute. Season with salt to taste, then cover and refrigerate until ready to serve.
2. Make the crab cakes. In a large bowl, gently combine the crab meat with mayonnaise and Dijon mustard. Add chives, red bell pepper and panko, and mix with your hands just until everything holds together. If the mixture feels too wet, add a bit more panko, a tablespoon at a time.
3. Shape the cakes. Divide mixture into 5 equal portions and gently form into round cakes, about 1 inch thick.
4. Cook. Heat olive oil in a nonstick skillet over medium heat. Cook crab cakes for about 2 minutes per side, until golden brown and warmed through. Transfer to a paper towel-lined plate to drain briefly.
5. Serve. Spoon avocado-tomatillo salsa onto each plate and set a crab cake on top. Finish with a scattering of micro cilantro or edible flowers, if you’d like, and enjoy right away.
