Avocado Toast with Crab Cakes
MERMAN'S REVENGE RECIPE
AVOCADO TOAST WITH CRAB CAKES
Golden crab cakes seasoned with Salmon Seasoning stacked over creamy avocado toast and finished with Honey Glaze & Dipping Sauce.
LET'S COOK
DIRECTIONS
MAKE THE CRAB CAKE MIX
Combine the crab meat, panko, Dijon mustard, green onions, parsley, diced red pepper, mayonnaise, egg and Worcestershire sauce.
SEASON GENEROUSLY
Add a generous amount of Merman's Revenge Salmon Seasoning and gently combine until the mixture holds together.
FORM THE CRAB CAKES
Shape the mixture into small, evenly sized patties.
COOK UNTIL GOLDEN
Heat olive oil and butter in a skillet over medium heat. Cook the crab cakes until golden brown on both sides and cooked through.
MAKE THE AVOCADO
Mash the avocado with fresh lemon juice and salt until creamy.
BUILD THE TOAST
Toast the bread and spread the mashed avocado evenly over the surface. Place the crab cakes on top.
GLAZE & SERVE
Garnish with chopped green onions and drizzle with Merman's Revenge Honey Glaze & Dipping Sauce . Serve immediately.
MADE WITH
SALMON SEASONING
Used generously in the crab cake mixture for bold seafood flavor in every bite.
EXPLORE SALMON SEASONING →
MADE WITH
HONEY GLAZE & DIPPING SAUCE
A sweet finishing drizzle balances the savory crab cake and creamy avocado.
EXPLORE HONEY GLAZE →
GOOD TO KNOW
TIPS FROM
THE MERMAN
DON'T BE SHY WITH THE SEASONING
The chef specifically calls for a generous amount of Salmon Seasoning in the crab cakes.
MIX GENTLY
Combine the crab cake mixture gently so it holds together without being overworked.
GLAZE AT THE END
Finish the assembled toast with Honey Glaze so the sweet-savory contrast stays bright.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
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