Crab cakes with mango salsa

    Crab cakes with mango salsa


    56 people made this

    About this recipe: These crab cakes are absolutely delicious. The mango salsa adds a special Caribbean touch. I prefer to use fresh crab meat, but you can use whatever is to hand.

    Serves: 16 

    • For crab cakes
    • 175g crab meat
    • 120g plain breadcrumbs
    • 175g mayonnaise
    • 1 egg, beaten
    • 2 spring onions, minced
    • 1 drop hot sauce, to taste
    • salt and pepper, to taste
    • For mango salsa
    • 1 mango, peeled, stone removed and diced
    • 1 red onion, diced
    • 3 tablespoons chopped fresh basil
    • 3 tablespoons chopped fresh coriander
    • 1 lime, juiced
    • 1 teaspoon minced jalapeno or green chilli, or to taste
    • salt and pepper, to taste
    • 2 tablespoons vegetable oil

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

    1. Drain the crab meat. In a large bowl, mix the crab meat, breadcrumbs, mayonnaise, egg, spring 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, chilli (if using), salt and pepper. Refrigerate until ready to use.
    3. Heat 2 tablespoons vegetable oil in a large frying pan 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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    Reviews (1)


    I just made this for my tea and both items were delicious. I used tinned crab white meat for the cakes as fresh is beyond my budget. I don't like coriander so didn't use that for the salsa, I used a whole red chilli instead of the green as I prefer red and a little dried basil instead of the fresh for budget reasons again. - 28 Feb 2016

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