Crab Cakes with Spicy Mango Sauce Recipe

Ingredients

 2 tablespoons Extra Virgin Olive Oil
 1/2 cup Red Onion, finely diced
 1/2 cup Red Bell Pepper, seeded and finely diced
 1 Extra Large Egg
 2 tablespoons Fresh Lemon Juice
 3 tablespoons Mayonnaise
 5 tablespoons Dijon Mustard
 2 teaspoons Old Bay Seasoning
 1/4 teaspoon Cayenne Pepper
 1 pound Jumbo Lump Crabmeat
 1 cup Panko Breadcrumbs
 Sea Salt, to taste
Spicy Mango Sauce:
 2 large ripe Mangos, peeled, flesh removed
 Juice of 1 Fresh Limes
 1 teaspoon Sugar
 Pinch of Salt
 2 Serrano Chile Peppers, steamed, seeded, finely diced

Directions

1

Add olive oil to a large sauté pan and heat over medium heat.

2

Sauté onion and red pepper until tender. Remove from stovetop.

3

Remove any shell or bone from the crabmeat.

4

In a large mixing bowl, whisk the egg, lemon juice, mayonnaise, Dijon mustard, Old Bay, and cayenne.

5

Fold in crabmeat, sautéed vegetables, and breadcrumbs.

6

Season crab cake mixture with sea salt.

7

Chill crab cake mixture for ½ hours for flavors to combine and breadcrumbs to absorb some liquid.

8

Preheat oven to 350° F.

9

Create 8 equal sized crab cakes.

10

Lightly coat a baking sheet with olive oil.

11

Bake crab cakes about 10 minutes, turn and bake 10 more minutes, or until golden brown.

Spicy Mango Sauce:
12

Place mango, lime juice, pinch of salt, and sugar into a blender and blend until smooth.

13

Stir in diced Serrano chiles.

Ingredients

 2 tablespoons Extra Virgin Olive Oil
 1/2 cup Red Onion, finely diced
 1/2 cup Red Bell Pepper, seeded and finely diced
 1 Extra Large Egg
 2 tablespoons Fresh Lemon Juice
 3 tablespoons Mayonnaise
 5 tablespoons Dijon Mustard
 2 teaspoons Old Bay Seasoning
 1/4 teaspoon Cayenne Pepper
 1 pound Jumbo Lump Crabmeat
 1 cup Panko Breadcrumbs
 Sea Salt, to taste
Spicy Mango Sauce:
 2 large ripe Mangos, peeled, flesh removed
 Juice of 1 Fresh Limes
 1 teaspoon Sugar
 Pinch of Salt
 2 Serrano Chile Peppers, steamed, seeded, finely diced

Directions

1

Add olive oil to a large sauté pan and heat over medium heat.

2

Sauté onion and red pepper until tender. Remove from stovetop.

3

Remove any shell or bone from the crabmeat.

4

In a large mixing bowl, whisk the egg, lemon juice, mayonnaise, Dijon mustard, Old Bay, and cayenne.

5

Fold in crabmeat, sautéed vegetables, and breadcrumbs.

6

Season crab cake mixture with sea salt.

7

Chill crab cake mixture for ½ hours for flavors to combine and breadcrumbs to absorb some liquid.

8

Preheat oven to 350° F.

9

Create 8 equal sized crab cakes.

10

Lightly coat a baking sheet with olive oil.

11

Bake crab cakes about 10 minutes, turn and bake 10 more minutes, or until golden brown.

Spicy Mango Sauce:
12

Place mango, lime juice, pinch of salt, and sugar into a blender and blend until smooth.

13

Stir in diced Serrano chiles.

Crab Cakes with Spicy Mango Sauce Recipe