Spicy Mango Crab Cakes are a delightful twist on the classic seafood favorite. The tropical sweetness of mango paired with a hint of spice creates a perfect balance that feels like a mini-vacation for your taste buds.
Crab meat is the star of this dish, providing a delicate, sweet flavor that pairs wonderfully with the other ingredients. Use fresh crab for the best results.
Mango adds a tropical sweetness that perfectly balances the heat from the chili powder. Make sure it's ripe for the best flavor.
Breadcrumbs help bind the crab cakes and give them a satisfying texture. Panko can be used for extra crispiness.
Mayonnaise adds moisture and a creamy texture to the mixture, helping everything hold together.
Egg acts as a binder, ensuring the crab cakes hold their shape during cooking.
Lime juice brings a zesty tang that brightens the overall flavor and complements the sweetness of the mango.
Chili powder provides a warm, spicy kick that elevates the flavors without overpowering them.
Salt and black pepper enhance the natural flavors of the ingredients.
Olive oil is used for frying, giving the crab cakes a golden, crispy exterior.
Green onions add a mild, fresh onion flavor that complements the crab and mango beautifully.
Garlic introduces a subtle aromatic note that rounds out the dish.
These crab cakes pair wonderfully with a simple arugula salad dressed with lemon vinaigrette. For a more indulgent treat, serve them with a side of sweet potato fries and a zesty aioli dip. They also shine as an appetizer, served with mango salsa or a tangy remoulade sauce.
Start by gathering all your ingredients — it makes the process smoother. In a large bowl, gently combine the crab meat, diced mango, breadcrumbs, mayonnaise, beaten egg, lime juice, chili powder, salt, and black pepper. Be gentle so you don’t break up the crab meat too much; you want to keep those chunks intact for the best texture.
Next, shape the mixture into patties, aiming for about 3 inches in diameter. This size is ideal for cooking evenly and is easy to manage when flipping.
Heat the olive oil in a skillet over medium heat. You want the oil hot enough that the crab cakes sizzle when they hit the pan but not so hot that they burn. Carefully place the crab cakes in the skillet — don’t overcrowd them, or they won’t crisp up nicely.
Cook the crab cakes for 4-5 minutes on each side until they’re golden brown and crispy. Keep an eye on them to avoid burning, adjusting the heat as necessary.
Once cooked, remove them from the skillet and let them drain on paper towels for a minute. This step helps remove excess oil, keeping them crispy.
Serve the crab cakes warm, garnished with a sprinkle of green onions and an extra squeeze of lime for a burst of freshness.
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