Crispy Crab Cakes with Mango Salsa
(1) Ratings

Crispy Crab Cakes with Mango Salsa

These succulent crab cakes are gently flavoured with hints of Dijon mustard, green onions and Worcestershire sauce. Serve with spicy fresh mango sauce for an amazing hors d’oeuvre.

Prep Time: |
Cook Time: |
Makes: 24 crab cakes, 2 ¾ cups (675mL) salsa

Ingredients

  • Crab Cakes

  • 1 cup 250 mL bread crumbs, divided
  • 1/4 cup 50 mL mayonnaise
  • 1 egg, lightly beaten
  • 1 tbsp 15 mL Dijon mustard
  • 2 green onions, finely chopped
  • 1/2 tsp 2 mL Worcestershire sauce
  • 1/2 tsp 2 mL seafood seasoning
  • 1 lb 450 g fresh crabmeat, picked over to remove cartilage
  • salt and pepper to taste
  • Crisco® Canola Oil for frying
  • Mango Salsa:

  • 2 cups 500 ml chopped mango
  • 2 jalapeno peppers, seeded and finely chopped
  • 1 cup 250 mL red pepper, chopped
  • 2/3 cup 150 mL chopped green onions
  • 1/4 cup 50mL chopped cilantro
  • 2 tbsp 30 mL lime juice
  • 4 tsp 35 mL Crisco Canola Oil
  • salt and pepper to taste

Preparation

  1. Combine ½ cup (125 mL) of bread crumbs with next 6 ingredients.
  2. Gently mix in crabmeat. Form into 24 cakes.
  3. Refrigerate for at least 30 minutes. Meanwhile, combine salsa ingredients in medium sized bowl and chill.
  4. Coat the crab cakes in remaining ½ cup (125 mL) of breadcrumbs.
  5. Heat ½” (1 cm) oil in large, deep skillet to 365 ºF (185 ºC).
  6. Carefully add crab cakes in batches and cook, turning once, until golden brown, about 3 minutes.
  7. Drain on paper towel lined plate. Serve with mango salsa.