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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.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
dinner
Cuisine:
American
Servings:
6
Calories:
255
kcal
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:
255
kcal
|
Carbohydrates:
21
g
|
Protein:
17
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.03
g
|
Cholesterol:
66
mg
|
Sodium:
780
mg
|
Potassium:
216
mg
|
Fiber:
2
g
|
Sugar:
12
g
|
Vitamin A:
2436
IU
|
Vitamin C:
14
mg
|
Calcium:
70
mg
|
Iron:
2
mg