Spicy Mango Crab Cakes Recipe
Crab cakes can only get better with a touch of sweet and fruity mango chunks. They are crab-forward, with just enough filler to hold them together and a spicy mango sauce that balances the sweetness. If you love crab cakes and want to try something a little different, this one's for you.
Servings: 6
Calories: 255kcal
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