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Mango Salsa and Crab Cakes

Molly Kumar
These crab cakes are soft, flavorful and served with a sweet and savory mango salsa that pairs perfectly with a glass of Beaujolais white wine.
Prep Time 12 mins
Cook Time 15 mins
Total Time 27 mins
Course Appetizer, Main
Servings 12 medium crab cakes


  • 1/2 Pound Lump Blue Crabmeat
  • 1/2 Medium Red Onion - thinly chopped
  • 1/4 Medium Green Bell Pepper - thinly chopped
  • 1/2 Small JalapeƱo - thinly chopped - optional
  • 1/3 Cup Mayonnaise
  • 1/3 Cup Panko Bread Crumbs
  • 1 Large Egg - whisked
  • 1 Tbsp Dijon Mustard
  • 2 Tsp Worcestershire Sauce
  • 1/2 Tsp Tabasco
  • 1/2 teaspoon paprika
  • 1 Tsp Salt
  • 3 tablespoons vegetable oil plus more as needed
  • Lemon wedges for serving
  • 4 Tbsp Tartar Sauce - in a small ziploc bag

Mango Salsa

  • 1/2 Ripe Mango - chopped
  • 1/2 Jalapeno - chopped
  • 1/4 Red Onion - chopped
  • 1 Tbsp Vinegar
  • Salt - as per taste


  • In a large mixing bowl, combine all the ingredients and stir until thoroughly combined.
  • Gently, form into patties and arrange on a parchment lined plate.
  • Heat a non-stick pan and add 3 tbsp oil.
  • Add patties and cook, rotating and flipping occasionally until evenly browned and crispy on both sides (takes about 10-12 minutes). Lower heat at any point to prevent burning, and add more oil or butter as needed if pan goes dry.
  • Transfer the cooked crab cakes to serving plate.
  • Now take the ziploc bag (filled with tartar sauce) and snip it on one end.
  • Pipe the tartar sauce over the crabcake.

Make the Mango Salsa:

  • Combine all the ingredient in a bowl and stir evenly.
  • Transfer to serving bowl.
  • Place the mango salsa bowl along with the crabcakes and serve immediately.