Description
Soft crab cakes with a vibrant mango salsa. A delightful appetizer or light main course.
Ingredients
Units
Scale
- 1/2 lbs (227 g) Lump Blue Crabmeat
- 1/2 Medium Red Onion
- 1/4 Medium Green Bell Pepper
- 1/2 Small Jalapeño
- 1/3 cups (79 ml) Mayonnaise
- 1/3 cups (79 ml) Panko Bread Crumbs
- 1 Large Egg
- 1 Tbsp Dijon Mustard
- 2 Tsp Worcestershire Sauce
- 1/2 Tsp Tabasco
- 1/2 tsp paprika
- 1 Tsp Salt
- 3 Tbsp vegetable oil
- Lemon wedges
- 4 Tbsp Tartar Sauce
- 1/2 lbs (227 g) Ripe Mango
- 1/2 Jalapeno
- 1/4 Red Onion
- 1 Tbsp Vinegar
- Salt
Instructions
- Combine all ingredients in a large mixing bowl and stir until thoroughly combined.
- Gently form the mixture into patties and arrange them on a parchment-lined plate.
- Heat a non-stick pan and add 3 tbsp of oil.
- Add the patties and cook, rotating and flipping occasionally, until evenly browned and crispy on both sides (approximately 10-12 minutes). Lower the heat if necessary to prevent burning, and add more oil or butter as needed.
- Transfer the cooked crab cakes to a serving plate.
- Snip one end of a ziploc bag filled with tartar sauce.
- Pipe the tartar sauce over the crab cakes.
- Make the Mango Salsa:
- Combine all ingredients in a bowl and stir evenly.
- Transfer the mango salsa to a serving bowl.
- Place the mango salsa bowl and the crab cakes together and serve immediately.
Notes
- For a milder salsa, remove the seeds from both jalapeños before chopping.
- If you don’t have panko, bread crumbs can be used as a substitute, but the texture may be slightly different.
- To prevent the crab cakes from falling apart, gently handle the mixture and don’t overwork it.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 crab cakes
- Calories: 400
- Sugar: 10
- Sodium: 500
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 5
- Protein: 30
- Cholesterol: 150