Crab Cakes With Mango

    1 hour

    I cooked crab meat in a pan and then topped it with yummy mango salsa. This dish is a huge hit with my friends and family.

    2 people made this

    Serves: 16 

    • For Crab Cakes
    • 340 g crabmeat
    • 1 cup plain bread crumbs
    • 3/4 cup mayonnaise
    • 1 egg, beaten
    • 2 green onions, minced
    • Spicy sauce, to taste
    • 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
    • Minced green chilli, to taste
    • Salt and pepper, to taste
    • 2 tablespoons vegetable oil

    Prep:20min  ›  Cook:10min  ›  Extra time:30min  ›  Ready in:1hr 

    1. 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.
    2. Meanwhile, in a small bowl combine the diced mango, onion, basil, coriander, lime juice, chill, and salt and pepper. Refrigerate until ready to use.
    3. 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 with salsa.

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