Get ready for a culinary adventure that combines the sweet tropical essence of ripe mangoes with the delicate richness of fresh crab meat! These Spicy Mango Crab Cakes are not just a recipe – they're a flavor explosion that will transport your senses to a beachside paradise. Whether you're looking to impress dinner guests or treat yourself to a gourmet meal, this fusion dish promises to be the star of your dining experience. Imagine crispy, golden-brown cakes with a surprising kick of heat and a burst of mango sweetness in every single bite!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Fusion
Serves: 4 servings
Ingredients
- 1 lb crab meat
- 1 ripe mango, diced
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 2 tablespoons mayonnaise
- 1 teaspoon hot sauce
- Salt and pepper to taste
- Oil for frying
Instructions
- Begin by preparing all your ingredients. Make sure the crab meat is picked over for any shells and is finely shredded. Dice the ripe mango into small cubes to ensure even distribution in the crab cakes.
- In a large mixing bowl, combine the crab meat, diced mango, breadcrumbs, beaten egg, mayonnaise, and hot sauce. Season with salt and pepper to taste. Mix gently until all ingredients are well incorporated, being careful not to break up the crab meat too much.
- Once the mixture is well combined, cover the bowl with plastic wrap and refrigerate for about 10 minutes. This will help the mixture firm up, making it easier to form into cakes.
- After chilling, remove the mixture from the refrigerator. With your hands, form the mixture into patties, about 2-3 inches in diameter and 1 inch thick. You should be able to make approximately 8 cakes.
- Heat a large skillet over medium heat and add enough oil to coat the bottom of the pan. Allow the oil to heat up for a minute or two until it shimmers.
- Carefully place the crab cakes in the skillet, ensuring not to overcrowd the pan. You may need to cook them in batches. Fry the cakes for about 4-5 minutes on each side, or until they are golden brown and crispy.
- Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil. Keep them warm while you finish frying the remaining cakes.
- Serve the spicy mango crab cakes warm, garnished with additional diced mango or a drizzle of hot sauce if desired. These can be enjoyed as an appetizer or a main dish, paired with a fresh salad or dipping sauce of your choice.
Tips
- Choose high-quality lump crab meat for the best texture and flavor. Fresh is always best, but good quality canned crab works too.
- Make sure to gently mix the ingredients to keep the crab meat chunks intact. Overmixing can lead to tough, dense crab cakes.
- Chilling the mixture before forming patties is crucial – it helps the cakes hold together during cooking.
- Use a medium heat when frying to ensure the cakes are crispy on the outside and perfectly cooked inside.
- If you're watching your calories, you can bake these crab cakes instead of frying. Brush with a little oil and bake at 400°F for about 10-12 minutes, flipping halfway through.
- For an extra flavor boost, try adding some finely chopped cilantro or green onions to the mixture.
- Serve immediately for the best texture – these crab cakes are at their crispiest right after cooking!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 18g
Fat: 12g
Saturated Fat: g
Cholesterol: 95mg
