Crab Cakes Recipe
Author: Will Cook For Smiles
- Crab Cakes:
- 1 lb crab meat
- ⅓ cup bread crumbs
- 1 Tbsp minced fresh parsley
- ½ cup finely diced mango
- 1 egg
- 3 Tbsp mayo
- 1 tsp lemon zest
- 1 tsp Worcestershire sauce
- ½ tsp paprika
- About ¼ tsp cayenne pepper (depending on how much heat you want)
- Salt
- Sauce:
- 2 Tbsp mayo
- 2 Tbsp sour cream
- ½ tsp Dijon mustard
- 1 Tbsp minced parsley
- ¼ cup finely diced mango
- 1 tsp lemon juice
- ½ tsp sugar
- Salt
- Pinch of cayenne
- Combine all the ingredients for crab cakes in a mixing bowl. Using a spatula, fold all ingredients together until completely incorporated.
- Preheat a cooking pan over medium heat. Add a couple of tablespoons of vegetable oil. (You can use canola if you prefer.)
- Shape crab cake mixture into 4 crab cake patties. (You can make smaller portions and shape the mixture into 6 patties.)
- Cook crab cake patties until golden brown on each side. (5-7 minutes on each side or a couple of minutes less for smaller crab cakes.) Take off heat.
- Sauce: Mix all the ingredients for the sauce in a small bowl until smooth and completely incorporated.
- You can top off the crab cakes with leftover mango if you had any left.
Recipe by The 36th AVENUE at https://www.the36thavenue.com/spicy-mango-crab-cakes-recipe/
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