Pan-fried crab cakes with lump blue crabmeat, Dijon mustard, Worcestershire, and panko. Topped with fresh mango and jalapeno salsa. Served with lemon wedges and tartar sauce.
Crab cakes with mango salsa. The crab cakes are lump blue crabmeat mixed with red onion, green bell pepper, jalapeno, mayonnaise, panko, egg, Dijon mustard, Worcestershire, Tabasco, and paprika. Pan-fried in vegetable oil until golden. The salsa is fresh mango and jalapeno, and it goes on top. This is the one I pull out when we want an appetizer that feels like a real occasion.
I pan-fry crab cakes rather than bake them because the crust matters. A golden, crisp exterior against the soft crab inside is what you are after. Three tablespoons of oil in a pan, three minutes per side. Serve with lemon wedges and tartar sauce alongside the mango salsa.
Tips for Making Mango Salsa and Crab Cakes
Do not overmix the crab
The crabmeat should stay in lumps. Mix the binding ingredients gently and fold in the crab at the end. Overmixing turns it into a paste.
A third of a cup of panko is enough to hold the cakes together without making them bready.
Pan-fry, do not bake
Three tablespoons of oil in a skillet over medium heat. Form the crab mixture into patties and fry for about three minutes per side.
Do not move them until they are ready to flip. If they stick, they need another minute. A golden crust releases on its own.
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Mango Salsa and Crab Cakes
Total Time: 27 minutes
Yield: Serves 2
Diet: Pescatarian, Omnivore
Description
Soft crab cakes with a vibrant mango salsa. A delightful appetizer or light main course.
Ingredients
Units
Scale
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
Frequently Asked Questions
What kind of crabmeat should I use?
Lump blue crabmeat is specified. It has large, flaky pieces that hold their shape in the cake. Claw meat is cheaper but has smaller pieces and a stronger flavour. Avoid imitation crab.
Can I make the mango salsa ahead?
Yes. Dice the mango and jalapeno up to a few hours ahead and refrigerate. The salsa is best fresh. After a day, the mango starts to break down and release too much liquid.
How do I keep the crab cakes from falling apart?
Refrigerate the formed patties for 30 minutes before frying. The cold firms up the mayonnaise and egg, which act as binders. Handle them gently when placing them in the pan.