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Home » Dinner » Spicy Mango Crab Cakes

Spicy Mango Crab Cakes

Created: April 24, 2017 Updated: October 19, 2020 by Lyuba Brooke 6 Comments

5.6K shares
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Add a little sunshine to your dinner with these bright and sunny crab cakes that also have little kick to them. These delicious crab cakes are made with fresh crab, sweetened with fresh mango, and served with sweet and spicy creamy sauce. A perfect treat for spring dinners.

Spicy Mango Crab Cakes stacked on a plate with sour cream on top and diced mango and parsley on the plate

CRAB CAKES

I hope everyone is enjoying this spring time and having a wonderful weather.

I love this time when the weather flip flop between cold and hot is over and scalding, humid heat of summer hasn’t began yet. Being in Florida, we don’t get a lot of the mild, low-humidity days so we really appreciate it. Little man and I spend as much time outside as possible, just enjoying the weather before it becomes intolerable.

I’ve been in a great mood because of this beautiful spring we’re having. That’s what the weather does to you, it can make or break your mood and it can inspire some delicious dinner ideas. Every season inspires baking and cooking recipes and spring inspired the prettiest dishes. It’s always bright, sunny, fresh, and flavorful.

PIN IT if you LOVE IT!

top view of Spicy Mango Crab Cakes stacked on a plate with sour cream on top and diced mango and parsley on the plate  with a fork

On a beautiful Wednesday morning a couple of weeks ago, I decided to run over to the farmer’s market. Farmer’s markets are like a nice stroll in a park for me, except you end up leaving with a bunch of delicious goodies.

During my visit to the market, I scored some wonderful fresh seafood and some gorgeous fruit. I got myself some crab meat and scallops that were literally right off the boat. That’s the nice thing about living close to the coast, lot’s of fresh seafood.

The second I got home with my bounty, crab cakes were on the menu for lunch. I wanted to brighten them with sweet mango and of course, if you’ve got sweet, there needs to be a kick of spicy!

3 Spicy Mango Crab Cakes on a plate with diced mango and parsley and a fork

Some More Recipes To Try:

Shrimp Burgers

Avocado Salmon Rice Bowl

Avocado Shrimp Flatbread

Salmon Stuffed with Crab Meat

Pineapple Shrimp Fried Rice

Spicy Mango Crab Cakes stacked on a plate with sour cream on top and diced mango and parsley on the plate

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Spicy Mango Crab Cakes

These delicious crab cakes are made with fresh crab, sweetened with fresh mango, and served with sweet and spicy creamy sauce. A perfect treat for spring dinners.
4 from 6 votes
Print SaveSaved! Rate
Course: dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 255kcal
Author: Lyuba Brooke

Ingredients

  • Crab Cakes:
  • 1 lb crab meat
  • 1/3 cup bread crumbs
  • 1 Tbsp minced fresh parsley
  • 1/2 cup finely diced mango
  • 1 egg
  • 3 Tbsp mayo
  • 1 tsp lemon zest
  • 1 tsp Worcestershire sauce
  • 1/2 tsp paprika
  • About 1/4 tsp cayenne pepper depending on how much heat you want
  • Salt
  • Sauce:
  • 2 Tbsp mayo
  • 2 Tbsp sour cream
  • 1/2 tsp Dijon mustard
  • 1 Tbsp minced parsley
  • 1/4 cup finely diced mango
  • 1 tsp lemon juice
  • 1/2 tsp sugar
  • Salt
  • Pinch cayenne

Instructions

  • Combine all the ingredients for crab cakes in a mixing bowl. Using a spatula, fold all ingredients together until completely incorporated.
  • Preheat a cooking pan over medium heat. Add a couple of tablespoons of vegetable oil. (You can use canola if you prefer.)
  • Shape crab cake mixture into 4 crab cake patties. (You can make smaller portions and shape the mixture into 6 patties.)
  • Cook crab cake patties until golden brown on each side. (5-7 minutes on each side or a couple of minutes less for smaller crab cakes.) Take off heat.
  • Sauce: Mix all the ingredients for the sauce in a small bowl until smooth and completely incorporated.
  • You can top off the crab cakes with leftover mango if you had any left.

Nutrition

Calories: 255kcal | Carbohydrates: 21g | Protein: 17g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 66mg | Sodium: 780mg | Potassium: 216mg | Fiber: 2g | Sugar: 12g | Vitamin A: 2436IU | Vitamin C: 14mg | Calcium: 70mg | Iron: 2mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

photo collage top photo Spicy Mango Crab Cakes staked up on a plate bottom photo crab cakes on a plate with some on a fork

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

5.6K shares

Filed Under: 30 Minute Meals, Dinner, Lunch, Seafood

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Timothy Brown says

    October 29, 2018 at 9:32 pm

    5 stars
    What if I want to double the recipe? Same time? Thank you for the recipe!

    Reply
    • lyuba says

      November 5, 2018 at 3:14 pm

      Hi Timothy!
      Doubling the recipe will produce more crab cakes but won’t change cook time. You can use two pans at once if you want. Cook time will only change if you make them bigger but I wouldn’t recommend that because they might fall apart on you from being too big.

      Reply
  2. Carole from Carole's Chatter says

    May 12, 2017 at 6:55 pm

    Hi Lyuba, this would be a great addition to the stone fruit heme over at Food on Friday (which is on right now). Each month there are 3 different themes plus a Potluck – so you should always be able to share something. If you would like to join in the fun on a regular basis please schedule a reminder for the second Friday of each month (NZ time). Cheers from Carole’s Chatter

    Reply
    • Lyuba says

      May 14, 2017 at 7:52 am

      Thank you for the invitation, Carole! I’ll make sure to stop by!

      Reply
  3. mimi says

    April 27, 2017 at 10:00 am

    These look incredible! So many people (and restaurant chefs) make dry, overly bready crab cakes and I find them so unappealing. I can tell yours are nice and moist. I can only get canned crab, or the fake kind, blech, where I lives, so you seriously are lucky! Love the sauce too.

    Reply
    • Lyuba says

      May 2, 2017 at 10:04 pm

      That means so much! Thank you, Mimi.

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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