Crab and Mango Cakes

Crab and Mango Cakes
Yields 26
Sweet mango and zesty remoulade give these crab cakes serious flavor.
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  1. 8 ounces jumbo lump crabmeat
  2. 8 ounces crab claw meat
  3. ½ cup mayonnaise
  4. ½ cup finely chopped mango
  5. ¼ cup finely chopped red onion
  6. ¼ cup finely chopped celery
  7. ¼ cup finely chopped red bell pepper
  8. ¼ cup finely chopped parsley
  9. ¼ cup Creole mustard
  10. ¼ teaspoon salt
  11. ¼ teaspoon ground black pepper
  12. 1 large egg, lightly beaten
  13. 1 cup bread crumbs, divided
  14. Vegetable oil, for frying
  15. Chipotle Rémoulade, recipe follows
  1. In a large bowl, gently stir together crab, mayonnaise, mango, red onion, celery, bell pepper, parsley, Creole mustard, salt, pepper, egg, and ½ cup bread crumbs until combined.
  2. In a small bowl, place remaining ½ cup bread crumbs. Divide crab mixture into 26 (2-inch) patties. Coat patties in bread crumbs.
  3. In a large skillet, pour oil to a depth of ¼ inch. Heat over medium-high heat until shimmering. Working in batches, add crab cakes to pan, and cook until golden brown and cooked through, turning once, about 5 minutes per side. Let stand on a wire rack. Serve with Chipotle Rémoulade.
Louisiana Cookin
Chipotle Rémoulade
Yields 1
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  1. 1 cup mayonnaise
  2. ¼ cup Creole mustard
  3. 2 tablespoons minced chipotle peppers in adobo sauce
  4. 1½ teaspoons fresh lemon juice
  5. Salt
  6. Ground black pepper
  1. In a medium bowl, combine mayonnaise, Creole mustard, chipotle pepper, and lemon juice. Add salt and pepper to taste, and stir until combined. Cover with plastic wrap, and refrigerate until needed.
Louisiana Cookin



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