Crab cakes with mango salsa

    1 hour

    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.

    56 people made this

    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 in English (51)


    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)


    This was a wonderful recipe. Following my tradition, I stuck closely to the directions and ingredients so that I could give it a fair review after. I used canned crabmeat because it was a lot cheaper, and I also used light mayo to cut down on the calories. For anyone else, I would suggest making the salsa with more mango and less onion. The onion amount was a little overpowering, and we stunk afterwards! I think you can also cut down a lot on the mayo amount--just throw two heaping teaspoons in there, and it will be fine. This is one of the few recipes that takes just a little work, and somehow ends up tasting spectacular. I would even call this recipe "company worthy." One tip--my bowl of crab mixture did NOT make 16 regular crabcakes--it only made 7 small cakes that had medium to low size thickness. The length of the cakes was about the length of the bottom of a water bottle.) It was enough for me and my husband, but if you're cooking for a family, I would suggest doubling the recipe. This is a great recipe to make when you don't have too much time to cook. You can also adjust some things to make it more healthy--ie: light mayo, wheat breadcrumbs, etc. This was a fulfilling meal that did not make us feel lethargic--we were able to go the gym soon after eating. Thanks for posting this!  -  08 Jul 2009  (Review from Allrecipes US | Canada)

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