No. 1 : Quick Recipe

Crab Cakes with Mango Sauce


  • 1 LB Lump or Special Crabmeat
  • 1 Large Egg, Beaten
  • 1 TB Chives, Chopped
  • Zest from a Lime
  • 2 TB Lime Juice
  • 1 TB Dijon Mustard
  • 1 TB Cilantro, Minced
  • 1 tsp Worcestershire Sauce
  • ½ tsp Sea Salt 
  • ½ tsp Red Pepper Flakes
  • 3 Cups Crushed Brown Rice Crackers
    3 TB Grapeseed or Avocado Oil 

Step One

Add the crabmeat, egg, chives, lime zest and juice, mustard, cilantro, Worcestershire, salt, and red pepper to a bowl and fold to combine. Add 1 Cup crushed rice crackers.  Form the mixture into 16 small crab cakes. 

Step Two

Place the remaining crumbs on a plate.  Gently press the crab cakes into the crumbs.  Transfer to parchment-paper-lined baking sheet. Refrigerate for 30 minutes. 

Step Three

Heat 1 TB oil in heavy large skillet over medium-high heat. Sauté the crab cakes in batches adding more oil as needed until cooked through and golden brown on both sides, about 3 minutes per side.

Mango Tartar Sauce

  • 1 Cup Minced Mango 
  • ¼ Cup Minced Roasted Red Pepper 
  • 2 TB Minced Red Onion
  • ½ Cup Light Olive Oil Mayonnaise 
  • 2 tsp Hot Sauce
  • 2 TB Cilantro, Chopped 
  • 1 tsp Lime Juice

Combine all ingredients and chill.

No. 2 : Kitchen SCOOP

ired of wrestling when chopping mangoes? Check out this video: Cutting Mangoes

No. 3 : Clever Idea

These crab cakes freeze great! Make and cook them, and then place on a sheet try to freeze individually. When frozen, remove from the sheet pan and place them flat in a ziplock bag, separated with parchment. To reheat simply enclose in foil and heat until warm in a 350F oven.

No. 4 : CHEERS

Parducci Small Lot Chardonnay
About $15

A creamy but not oaky chardonnay is a wonderful pairing with these yummy crab cakes. Made by a winery often called “Mendocino County’s first”, this wine is full of tropical fruit flavors, apples and vanilla. Affordable quality from California!

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