Crab Cakes Recipe
  • 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
  1. Combine all the ingredients for crab cakes in a mixing bowl. Using a spatula, fold all ingredients together until completely incorporated.
  2. Preheat a cooking pan over medium heat. Add a couple of tablespoons of vegetable oil. (You can use canola if you prefer.)
  3. Shape crab cake mixture into 4 crab cake patties. (You can make smaller portions and shape the mixture into 6 patties.)
  4. 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.
  5. Sauce: Mix all the ingredients for the sauce in a small bowl until smooth and completely incorporated.
  6. You can top off the crab cakes with leftover mango if you had any left.
Recipe by The 36th AVENUE at