Best Crispy Crab Cakes With Mango Salsa Recipes

CRISPY CRAB CAKES WITH MANGO SALSA

Crispy Crab Cakes With Mango Salsa image

These succulent crab cakes are gently flavored with Dijon mustard, green onions and Worcestershire sauce. Serve with spicy fresh mango sauce for an amazing hors d'oeuvres.

Provided by Chef mariajane

Categories Crab

Time 35m

Yield 24 crabcakes

Number Of Ingredients 18

Ingredients

1 cup breadcrumbs
1/2 cup mayonnaise
1 egg, lightly beaten
1 tablespoon Dijon mustard
2 green onions, finely chopped
1/2 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning
1 lb fresh crabmeat, picked over to remove cartiledge
salt and pepper
crisco canola oil (for frying)
2 cups mangoes, chopped
2 jalapeno peppers, seeded, and finely chopped
1 cup red pepper, finely chopped
2/3 cup green onion, finely chopped
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice
4 teaspoons crisco canola oil
salt and pepper

Steps:

Combine 1/2 cup breadcrumbs with nexxt 6 ingredients.
Gently mix in crabmeat; form into 24 cakes.
Coat the crabcakes in the remaining 1/2 cup breadcrumbsd.
Heat 1/2 inch oil in large, deep skillet to 350°F.
Carefully add crabcakes in batches and cook, turning once until golden brown.
Place on paper towels to drain.
Serve immediately.
MANGO SALAD:.
Combine all ingredients; gently mix together, and serve with crabcakes.

Nutrition Facts : Calories 75.8, Fat 3.1, SaturatedFat 0.5, Cholesterol 21.2, Sodium 135.7, Carbohydrate 7.8, Fiber 0.7, Sugar 3.1, Protein 4.5

CRAB CAKES WITH MANGO SALSA : HOW TO MAKE CRAB CAKES

Crab Cakes with Mango Salsa : How to make Crab Cakes image

Crab Cakes with Mango Salsa: These crab cakes are soft, flavorful and have fewer fillers, that means you get more crab in every bite with the mango salsa.

Provided by Molly Kumar

Categories Appetizer , Snack

Time 30m

Number Of Ingredients 20

Ingredients

1/2 Ripe Mango - chopped
1/2 Jalapeno - chopped
1/4 Red Onion - chopped
1 Tbsp Vinegar
Salt - as per taste
1/2 Pound Lump Blue Crabmeat
1/2 Medium Red Onion - thinly chopped
1/4 Medium Green Bell Pepper - thinly chopped
1/2 Small Jalapeno - thinly chopped - optional
1/3 Cup Mayonnaise
1/3 Cup Panko Bread Crumbs
1 Large Egg - whisked
1 Tbsp Dijon Mustard
2 Tsp Worcestershire Sauce
1/2 Tsp Tabasco
1/2 teaspoon paprika
1 Tsp Salt
3 tablespoons vegetable oil plus more as needed
Lemon wedges, for serving
4 Tbsp Tartar Sauce - in a small ziploc bag

Steps:

In a large mixing bowl, combine all the ingredients and stir until thoroughly combined.
Gently, form into patties and arrange on a parchment lined plate.
Heat a non-stick pan and add 3 tbsp oil.
Add patties and cook, rotating and flipping occasionally until evenly browned and crispy on both sides (takes about 10-12 minutes). Lower heat at any point to prevent burning, and add more oil or butter as needed if pan goes dry.
Transfer the cooked crab cakes to serving plate.
Now take the ziploc bag (filled with tartar sauce) and snip it on one end.
Pipe the tartar sauce over the crabcake.
Combine all the ingredient in a bowl and stir evenly.
Transfer to serving bowl.
Place the mango salsa bowl along with the crabcakes and serve immediately.

Nutrition Facts : Calories 130 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 3, Sodium 463 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

MINI CRAB CAKES WITH MANGO SALSA

Mini Crab Cakes with Mango Salsa image

Provided by Food Network

Categories appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 19

Ingredients

1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning, such as Old Bay
2 scallions, finely chopped
1 large egg
1/2 lemon, finely zested
Kosher salt
4 slices white sandwich bread, crusts removed, cut or torn into small pieces
1 pound jumbo lump crab meat, picked through for shells
3 tablespoons unsalted butter
1 tablespoon chopped fresh cilantro
1/4 teaspoon sugar
1/2 English cucumber, cut into 1/4-inch dice
1/2 lemon, juiced
1/2 large mango, peeled and cut into 1/4-inch dice
1/4 jalapeno, preferably red, seeded and minced
Kosher salt
1/4 cup mayonnaise
2 tablespoons Dijon mustard

Steps:

For the crab cakes: Whisk together the mayonnaise, Worcestershire, seafood seasoning, scallions, egg, lemon zest and 1/2 teaspoon salt in a large bowl. Add the bread and toss to coat.
Add the crab and combine the mixture well with your hands. Form 18 small crab cakes, about 2 inches wide and 1/2-inch thick, making sure to pack the cakes tightly with your hands.
Heat the butter in a large nonstick skillet over medium heat until the foam subsides. Working in batches, add the crab cakes and cook, turning once, until golden brown on both sides and heated through, about 3 minutes per side.
For the mango salsa: Combine the cilantro, sugar, cucumber, lemon juice, mango and jalapeno in a medium bowl and season with salt.
For the creamy Dijon: Combine the mayonnaise and Dijon in a small bowl and mix well.
Serve the hot crab cakes topped with a dollop of the creamy Dijon and a little of the salsa.