Rating: 4.5 stars
63 Ratings
  • 5 star values: 43
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

Absolutely delicious! I have made these in a skillet as well and they taste just as delicious as on the grill. I prefer to use fresh crabmeat, but you can use whatever is on hand.

Recipe Summary

cook:
10 mins
additional:
30 mins
total:
1 hr
prep:
20 mins
Servings:
16
Yield:
16 crab cakes
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
For Crab Cakes:
For Mango Salsa:

Directions

Instructions Checklist
  • Drain the crabmeat. In a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, green onions, hot sauce, and salt and pepper until combined. Shape the mixture into 16 small cakes. Refrigerate for 30 minutes.

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  • Meanwhile, in a small bowl combine the diced mango, onion, basil, cilantro, lime juice, jalapeno (if using), and salt and pepper. Refrigerate until ready to use.

  • To grill: Preheat grill for medium heat and lightly oil the grate or a grill basket. Grill about 8 minutes, turning once.

  • To pan-fry: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook crab cake patties until crisp and golden brown on both sides, about 4 minutes per side.

  • Top crab cakes with mango salsa and enjoy.

Nutrition Facts

157 calories; protein 6.4g; carbohydrates 8.9g; fat 10.9g; cholesterol 31.7mg; sodium 195.4mg. Full Nutrition
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