Serves: 4
Makes: 8 crab cakes
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes

Ingredients

Crab Cakes

– 1 lb lump crabmeat, picked over for shells
– ½ cup ripe mango, finely diced
– ½ cup panko breadcrumbs
– 1 large egg
– ¼ cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon fresh lime juice
– 2 tablespoons finely chopped green onion
– 1 tablespoon chopped fresh cilantro
– ½ teaspoon Old Bay seasoning
– ¼ teaspoon black pepper
– 2 tablespoons olive oil

Spicy Mango Remoulade

– ½ cup ripe mango purée
– ¼ cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon fresh lime juice
– 1 teaspoon hot sauce
– 1 teaspoon honey
– ½ teaspoon smoked paprika
– 1 tablespoon finely chopped cilantro

Instructions

1. Place the crabmeat in a large mixing bowl.
2. Add diced mango, panko, egg, mayonnaise, mustard, lime juice, green onion, cilantro, Old Bay, and black pepper.
3. Gently fold everything together without breaking up the crabmeat.
4. Form the mixture into 8 evenly sized patties.
5. Place on a tray and refrigerate for 20 minutes to help them hold their shape.
6. Meanwhile, combine mango purée, mayonnaise, Dijon mustard, lime juice, hot sauce, honey, paprika, and cilantro in a small bowl.
7. Whisk until smooth and refrigerate.
8. Heat olive oil in a large skillet over medium heat.
9. Cook the crab cakes for approximately 3–4 minutes per side until golden brown and heated through.
10. Transfer to a paper towel-lined plate briefly.
11. Arrange the crab cakes on a serving platter.
12. Serve with generous portions of spicy mango remoulade.

Serving Suggestion: Garnish with fresh cilantro and lime wedges. Serve with a tropical cabbage slaw.