Spicy Mango Crab Cakes
Ingredients
Sauce:
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Pinch of cayenne
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Salt
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1/2 tsp. sugar
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1 tsp. lemon juice
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1/4 cup finely diced mango
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1 tbsp. minced parsley
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1/2 tsp. Dijon mustard
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2 tbsp. sour cream
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2 tbsp. mayo
Crab Cakes:
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Salt
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About 1/4 tsp cayenne pepper depending on how much heat you want
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1/2 tsp. paprika
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1 tsp. Worcestershire sauce
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1 tsp. lemon zest
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3 tbsp. mayo
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1 egg
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1/2 cup finely diced mango
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1 tsp. minced fresh parsley
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1/3 cup bread crumbs
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1 lb crab meat
Method
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01Combine all the ingredients for crab cakes in a mixing bowl. Using a spatula, fold all ingredients together until completely incorporated.
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02Preheat a cooking pan over medium heat. Add a couple of tablespoons of vegetable oil. (You can use canola if you prefer.)
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03Shape crab cake mixture into 4 crab cake patties. (You can make smaller portions and shape the mixture into 6 patties.)
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04Cook crab cake patties until golden brown on each side. (5-7 minutes on each side or a couple of minutes less for smaller crab cakes.) Take off heat.
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05Sauce: Mix all the ingredients for the sauce in a small bowl until smooth and completely incorporated.
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06You can top off the crab cakes with leftover mango if you had any left.
