Mini Crab Cakes with Mango Salsa

Total Time:
50 min
35 min
15 min

6 servings

  • Crab Cakes:
  • 1/4 cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon seafood seasoning, such as Old Bay
  • 2 scallions, finely chopped
  • 1 large egg
  • 1/2 lemon, finely zested
  • Kosher salt
  • 4 slices white sandwich bread, crusts removed, cut or torn into small pieces
  • 1 pound jumbo lump crab meat, picked through for shells
  • 3 tablespoons unsalted butter
  • Mango Salsa:
  • 1 tablespoon chopped fresh cilantro
  • 1/4 teaspoon sugar
  • 1/2 English cucumber, cut into 1/4-inch dice
  • 1/2 lemon, juiced
  • 1/2 large mango, peeled and cut into 1/4-inch dice
  • 1/4 jalapeno, preferably red, seeded and minced
  • Kosher salt
  • Creamy Dijon:
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • For the crab cakes: Whisk together the mayonnaise, Worcestershire, seafood seasoning, scallions, egg, lemon zest and 1/2 teaspoon salt in a large bowl. Add the bread and toss to coat.

  • Add the crab and combine the mixture well with your hands. Form 18 small crab cakes, about 2 inches wide and 1/2-inch thick, making sure to pack the cakes tightly with your hands.

  • Heat the butter in a large nonstick skillet over medium heat until the foam subsides. Working in batches, add the crab cakes and cook, turning once, until golden brown on both sides and heated through, about 3 minutes per side.

  • For the mango salsa: Combine the cilantro, sugar, cucumber, lemon juice, mango and jalapeno in a medium bowl and season with salt.

  • For the creamy Dijon: Combine the mayonnaise and Dijon in a small bowl and mix well.

  • Serve the hot crab cakes topped with a dollop of the creamy Dijon and a little of the salsa.

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