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.
These crab cakes are amazing with the mango salsa and a bit of sweet chilli sauce and some lime mayo. I quadrupled the amounts as I read the previous reviews and we are a family of five (Me and hubby, one strapping 18 year old man, one strapping 14 year old teen and an 8 year old that can eat for England!). I got 11 quarter pounder sized crab cakes. I used tinned crab lump meat and added quartered baby plum tomatoes, cucumber and used two small chopped slices of red onion and two chopped spring onions to the salad, but everything else used was fresh and the recipe followed to the T. I added chilli flakes to the crab mixture before using a pastry cutter to cram the mixture into! These turned out so well, love them! The 8 year old, not so keen but did give them a go. I served with new potatoes (boiled and the oven roasted in basil olive oil and a sprinkle of garlic granuals). These will definitely be a regular! Thank you so much for sharing :-D - 24 Jul 2017
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
These were amazing! I made them for a dinner party and they were a huge hit. I used fake crab meat because I'm allergic to shellfish. Also, I didn't have any chilli sauce so I substituted a jalepeno, and it was perfect. I also added a tomato to the salsa. I'm making these again tonight to impress my mother at another dinner party, and they will definately be a staple in my recipe box. Thanks for the great recipe!!! - 04 Oct 2007 (Review from Allrecipes US | Canada)