Crab Cakes with Mango Salsa

Among Italians there’s a long standing tradition of not eating meat the night before a “feast” day. In my family, my father always had the Italian version of “Lutefisk” called “Baccala” on Christmas Eve. It’s a boiled salted cod dish that my Grandmother made for him (thankfully at her house) every Christmas eve. She always served it with polenta.

The smell of the cod cooking was rather awful so I never could bring myself to try it let alone be in the same room with it. No Baccala recipes coming from me - but here are my Crab Cakes with Mango Salsa.

Yield: 4

Crab Cakes

prep time: 15 minscook time: 10 minstotal time: 25 mins

This is a very crabby crab cake! While it does have some panko in it (to help bind) it is really all about the crab!


  • 1 pound King or Snow crab meat - or lump and claw (canned in fridge section)
  • 1/4 cup panko (crushed GF cornflakes for GF) 
  • 1/2 cup scallions (green onions), finely chopped
  • 1/4 cup red bell pepper
  • 1 tablespoon Dijon mustard
  • 1/4 cup mayonnaise  (home-made preferably) 
  • 1 egg
  • salt & pepper
  • ======
  • 3/4 cup flour or panko or crushed cornflakes (GF)  (for dredging) 
  • 1 teaspoon curry powder
  • 2 tablespoons canola oil  


  1. Mix together the crab, panko, scallions, red pepper, mustard, mayonnaise and egg in a medium-sized bowl.  Season with salt and pepper.  Refrigerate for 1 hour.
  2. Stir together the flour, salt and curry powder in a pie plate.   Shape the crab into 4 cakes and dredge each with the flour (or panko or cornflakes) mixture. 
  3. Preheat a seasoned skillet and add oil.  When medium hot, add the cakes and cook til golden brown- turning once.  This takes 3 to 4 minutes on each side.  If they get too brown and may not be done inside, put in a 375 degree oven for 5 minutes to finish them.  
  4. Serve with Mango Salsa.  
Created using The Recipes Generator
Yield: 4

Mango Salsa

prep time: cook time: total time:

I wrote this recipe to go specifically with my Crab Cakes. It's also wonderful with Grilled Chicken and makes for a really tasty chip dip.


  • 2 cups fresh mango (peeled and cubed)
  • 1 cup cucumber (peeled and diced)
  • 2 tablespoons jalapeno (finely chopped)
  • 2/3 cup red onion (diced)
  • 2 tablespoons lime juice
  • 2/3 cup cilantro (chopped)
  • kosher salt and freshly ground black pepper


  1. Combine the mango, cucumber, jalapēno, red onion, lime juice and cilantro.  Mix well.  
  2. Season with salt and pepper and serve.  
Created using The Recipes Generator
Laura Bonicelli