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Spicy Crab Cakes with Mango Salsa

These crab cakes pack a flavorful punch with a hint of spice and are beautifully complemented by a refreshing mango salsa. The sweet and spicy combination creates a delightful culinary experience, perfect for a summer gathering or a special occasion.

Enjoy!

Prep Time
25 minutes
Cook Time
15 minutes
Servings
4
Ingredients
  • 1 pound Lump crab meat
  • 1/2 cup Panko bread crumbs
  • 1/4 cup Red bell pepper, finely diced
  • 2 Green onion, thinly sliced
  • 1 Jalapeño, minced (seeds removed for less heat)
  • 1/4 cup Mayonnaise
  • 1 tablespoon Lime juice
  • 1/2 teaspoon Chili powder
  • 1/4 teaspoon Cumin
  • 1 Egg, lightly beaten
  • to taste Salt
  • to taste Black pepper
  • 2 tablespoons Olive oil, for cooking
  • 1 Mango, diced
  • 1/4 cup Red onion, finely diced
  • 2 tablespoons Cilantro, chopped
  • 2 tablespoons Lime juice
  • 1/2 Jalapeño, minced (optional)

Prepare the Crab Cake Mixture

In a large bowl, gently combine the lump crab meat, panko bread crumbs, red bell pepper, green onion, jalapeño, mayonnaise, lime juice, chili powder, cumin, egg, salt, and pepper. Be careful not to overmix. The mixture should be just combined.

Form the Crab Cakes

Using your hands, form the crab cake mixture into 4 equal-sized patties. Gently press the patties to compact them. Place the formed crab cakes on a plate lined with parchment paper and refrigerate for at least 30 minutes to help them firm up.

Make the Mango Salsa

While the crab cakes are chilling, prepare the mango salsa. In a medium bowl, combine the diced mango, red onion, cilantro, lime juice, and jalapeño (if using). Toss gently to combine. Cover and refrigerate until ready to serve. The salsa can be made up to a few hours in advance.

Cook the Crab Cakes

Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the crab cakes in the skillet. Cook for about 5-7 minutes per side, or until golden brown and heated through. The internal temperature should reach 165°F (74°C).

Serve

Remove the crab cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve immediately with the mango salsa. Garnish with extra cilantro or lime wedges, if desired. These crab cakes are delicious served as an appetizer or a light main course.

Nutrition Facts Estimated per 100g of product

Calories: 240kcal
Protein: 19g
Fat: 15g
Carbohydrates: 10g
Fiber: 1g
Sugar: 5g

Other Considerations for Nutrition

This recipe is a good source of protein, vitamin C, and antioxidants. Adjust the amount of jalapeño to control the level of spice. To reduce the fat content, you can bake the crab cakes instead of pan-frying them.

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FAQ

  • Can I use frozen mango for the salsa?

    Yes, you can use frozen mango, but be sure to thaw it completely and drain any excess liquid before using.
  • Can I add other vegetables to the crab cakes?

    Yes, you can add other finely diced vegetables such as corn, black beans, or avocado to the crab cakes for added flavor and texture.
  • How can I make the salsa milder?

    To make the salsa milder, remove the seeds and membranes from the jalapeño before mincing it, or omit the jalapeño altogether.
  • Can I grill the crab cakes?

    Yes, you can grill the crab cakes. Preheat your grill to medium heat. Lightly oil the grill grates. Grill the crab cakes for about 4-5 minutes per side, or until golden brown and heated through.