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4 from 6 votes

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.
Prep Time10 minutes
Cook Time15 minutes
Cooling time:30 minutes
Total Time55 minutes
Course: Appetizer, dinner, Main Course
Cuisine: American
Servings: 6
Calories: 255kcal
Author: Lyuba Brooke

Ingredients

Crab Cakes:

  • 1 lb lump or claw crab meat
  • 1/3 cup Panko 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 mayonnaise
  • 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 white granulated sugar
  • Salt
  • Pinch cayenne
US Customary - Metric

Instructions

  • Combine all the ingredients for crab cakes in a mixing bowl. Using a spatula, fold all ingredients together until completely incorporated.
  • Shape crab cake mixture into 4 crab cake patties. (You can make smaller portions and shape the mixture into 6 patties.)
    Tip: larger are more impressive for dinner and work better on sandwiches but smaller are easier to handle. Larger take a little longer to cook than smaller as well.
  • Cover and refrigerate the patties for at least 30 minutes. It firms up the mixture and helps the crab cakes hold together better while cooking.
  • Preheat a cooking pan over medium heat. Add a couple of tablespoons of cooking oil.
  • Cook crab cake patties until golden brown on each side, for 5-7 minutes on each side. Touch the center to make sure it's firm and set and not still squishy. 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.

Notes

  • Regular breadcrumbs work fine, but panko gives a slightly lighter texture if you have it on hand.
  • Use gluten-free bread crumbs to make this recipe gluten free; the rest of the ingredients are already gluten free.
  • Store in the refrigerator, covered air-tight, for 3-4 days. Place parchment paper in between if stacking.

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