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.
Course dinner
Cuisine American
Keyword Crab Cakes, mango, Seafood, spicy
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 -6 crab cakes
Author Lyuba Brooke


  • 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 of cayenne


  • 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.