Crab Cakes with Fresh Mango-Peach Salsa

This recipe for crab cakes with mango-peach salsa is easy to make. I like to taste the crab meat. Its sweet delicate flavor comes through with the panko crumbs.

Prep Time:
40 mins
Cook Time:
20 mins
Total Time:
1 hrs
8 servings


Mango-Peach Salsa:

  • 2 medium mangos

  • 2 large peaches, peeled and pitted

  • 2 medium Roma tomatoes, seeded and chopped

  • ½ cup chopped red onion

  • 1 medium jalapeno pepper, seeded and minced

  • cup roughly chopped fresh cilantro

  • 1 ½ tablespoons honey

  • 1 tablespoon balsamic vinegar

Crab Cakes:

  • 2 pounds lump crab, drained

  • 3 stalks green onions, chopped

  • ½ teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 2 large eggs, beaten

  • 3 tablespoons all-purpose flour

  • 2 cups panko bread crumbs

  • ¼ cup light olive oil


  1. Score mango flesh and cut into chunks. Cut peaches into chunks. Transfer both into a bowl with tomatoes, onion, jalapeno, cilantro, honey, and balsamic vinegar; stir carefully to combine, being careful not to bruise the fruit. Place in the refrigerator to chill while you prepare the crab cakes, or up to 3 days.

  2. Inspect crabmeat and discard any shells. Transfer meat to a bowl. Add green onions, salt, and pepper; gently mix to combine with a wooden spoon or silicone spatula, making sure you don't break up the crabmeat.

  3. Add eggs and flour; stir with a fork until combined. Shape mixture into eight 4- to 5-inch patties.

  4. Place panko in a partially (not fully) sealed plastic bag. Roll over the crumbs with a rolling pin until crushed but not too fine; air will escape the bag through the opening. Transfer panko to a shallow bowl. Gently press crab cakes into the crumbs to coat on both sides, being careful not to break them.

  5. Heat oil in a large skillet over medium heat until hot, but not burning or smoking. Cook 4 crab cakes at a time in the hot oil until golden brown, about 5 minutes per side. Remove to a paper towel-lined plate to drain excess oil, then repeat with remaining crab cakes.

  6. Serve on top of or alongside chilled salsa.

Cook's Notes:

I use 1/2 lump crabmeat and 1/2 special white crabmeat.

Italian bread crumbs can be substituted if you desire a more flavorful herb taste.

This can be done ahead of time simply by storing the formed crab cakes in the freezer.

Nutrition Facts (per serving)

306 Calories
10g Fat
38g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 306
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 9%
Cholesterol 109mg 36%
Sodium 599mg 26%
Total Carbohydrate 38g 14%
Dietary Fiber 2g 6%
Total Sugars 14g
Protein 24g
Vitamin C 34mg 168%
Calcium 90mg 7%
Iron 1mg 6%
Potassium 198mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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