Crab Cakes with Spicy Mango Salsa

Crab Cakes with Spicy Mango Salsa


54 people made this

Delicious and tender fried crab cakes garnished with a refreshing mango, basil and coriander salsa.


Serves: 16 

  • For Crab Cakes
  • 350g crab meat
  • 1 cup plain breadcrumbs
  • 3/4 cup mayonnaise
  • 1 egg, beaten
  • 2 spring onions, minced
  • 1 drop Tabasco sauce, to taste
  • pinch salt and pepper, to taste
  • For Mango Salsa
  • 1 mango, peeled, pitted and diced
  • 1 red onion, diced
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh coriander
  • 1 lime, juiced
  • 1 teaspoon minced jalapeno, to taste
  • pinch salt and pepper, to taste
  • 2 tablespoons vegetable oil

Preparation:20min  ›  Cook:10min  ›  Extra time:30min chilling  ›  Ready in:1hour 

  1. Drain the crab meat. In a large bowl, mix the crab, breadcrumbs, mayonnaise, egg, spring onions, Tabasco sauce, and salt and pepper until combined. Shape the mixture into 16 small cakes. Refrigerate for 30 minutes.
  2. Meanwhile, in a small bowl combine the diced mango, onion, basil, coriander, lime juice, jalapeno (if using) and salt and pepper. Refrigerate until ready to use.
  3. Heat two tablespoons vegetable oil in a large frypan over medium heat. Cook crab cakes until crisp and golden brown on both sides, about 4 minutes per side. Top with salsa.

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