Crab Cakes With Fresh Mango Peach Salsa Recipes

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CRAB CAKES WITH MANGO SALSA : HOW TO MAKE CRAB CAKES



Crab Cakes with Mango Salsa : How to make Crab Cakes image

Crab Cakes with Mango Salsa: These crab cakes are soft, flavorful and have fewer fillers, that means you get more crab in every bite with the mango salsa.

Provided by Molly Kumar

Categories     Appetizer , Snack

Time 30m

Number Of Ingredients 20

1/2 Ripe Mango - chopped
1/2 Jalapeno - chopped
1/4 Red Onion - chopped
1 Tbsp Vinegar
Salt - as per taste
1/2 Pound Lump Blue Crabmeat
1/2 Medium Red Onion - thinly chopped
1/4 Medium Green Bell Pepper - thinly chopped
1/2 Small Jalapeno - thinly chopped - optional
1/3 Cup Mayonnaise
1/3 Cup Panko Bread Crumbs
1 Large Egg - whisked
1 Tbsp Dijon Mustard
2 Tsp Worcestershire Sauce
1/2 Tsp Tabasco
1/2 teaspoon paprika
1 Tsp Salt
3 tablespoons vegetable oil plus more as needed
Lemon wedges, for serving
4 Tbsp Tartar Sauce - in a small ziploc bag

Steps:

  • In a large mixing bowl, combine all the ingredients and stir until thoroughly combined.
  • Gently, form into patties and arrange on a parchment lined plate.
  • Heat a non-stick pan and add 3 tbsp oil.
  • Add patties and cook, rotating and flipping occasionally until evenly browned and crispy on both sides (takes about 10-12 minutes). Lower heat at any point to prevent burning, and add more oil or butter as needed if pan goes dry.
  • Transfer the cooked crab cakes to serving plate.
  • Now take the ziploc bag (filled with tartar sauce) and snip it on one end.
  • Pipe the tartar sauce over the crabcake.
  • Combine all the ingredient in a bowl and stir evenly.
  • Transfer to serving bowl.
  • Place the mango salsa bowl along with the crabcakes and serve immediately.

Nutrition Facts : Calories 130 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 3, Sodium 463 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

CRAB SALAD WITH MANGO SALSA



Crab Salad with Mango Salsa image

Provided by Sandra Lee

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 (4-ounce) tropical fruit cups, drained (about 1 cup)
1 tablespoon roughly chopped fresh cilantro leaves
1 scallion, finely chopped
1/2 lime, juiced
1 small jalapeno, ribs removed, seeded and minced
Salt and freshly ground black pepper
2 cups shredded lettuce
1 cup lump crabmeat
1/4 cup sour cream
Lime, sliced for garnish

Steps:

  • NOTES: You will need 4 parfait glasses or large wine glasses.
  • For the mango salsa: Combine the fruit cups and remaining salsa ingredients in a bowl and set aside.;
  • In each parfait glass, layer 1/2 cup shredded lettuce, 1/4 cup lump crabmeat, and 2 tablespoons sour cream. Repeat layering to use up all ingredients.
  • Serve with sliced limes on top.

CRISPY CRAB CAKES WITH MANGO SALSA



Crispy Crab Cakes With Mango Salsa image

These succulent crab cakes are gently flavored with Dijon mustard, green onions and Worcestershire sauce. Serve with spicy fresh mango sauce for an amazing hors d'oeuvres.

Provided by Chef mariajane

Categories     Crab

Time 35m

Yield 24 crabcakes

Number Of Ingredients 18

1 cup breadcrumbs
1/2 cup mayonnaise
1 egg, lightly beaten
1 tablespoon Dijon mustard
2 green onions, finely chopped
1/2 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning
1 lb fresh crabmeat, picked over to remove cartiledge
salt and pepper
crisco canola oil (for frying)
2 cups mangoes, chopped
2 jalapeno peppers, seeded, and finely chopped
1 cup red pepper, finely chopped
2/3 cup green onion, finely chopped
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice
4 teaspoons crisco canola oil
salt and pepper

Steps:

  • Combine 1/2 cup breadcrumbs with nexxt 6 ingredients.
  • Gently mix in crabmeat; form into 24 cakes.
  • Coat the crabcakes in the remaining 1/2 cup breadcrumbsd.
  • Heat 1/2 inch oil in large, deep skillet to 350°F.
  • Carefully add crabcakes in batches and cook, turning once until golden brown.
  • Place on paper towels to drain.
  • Serve immediately.
  • MANGO SALAD:.
  • Combine all ingredients; gently mix together, and serve with crabcakes.

Nutrition Facts : Calories 75.8, Fat 3.1, SaturatedFat 0.5, Cholesterol 21.2, Sodium 135.7, Carbohydrate 7.8, Fiber 0.7, Sugar 3.1, Protein 4.5

CRAB CAKES WITH FRESH MANGO-PEACH SALSA



Crab Cakes with Fresh Mango-Peach Salsa image

This recipe for crab cakes with mango-peach salsa is easy to make. I like to taste the crab meat. Its sweet delicate flavor comes through with the panko crumbs.

Provided by Ms.Chae916

Time 1h

Yield 8

Number Of Ingredients 16

2 medium mangos
2 large peaches, peeled and pitted
2 medium Roma tomatoes, seeded and chopped
½ cup chopped red onion
1 medium jalapeno pepper, seeded and minced
⅓ cup roughly chopped fresh cilantro
1 ½ tablespoons honey
1 tablespoon balsamic vinegar
2 pounds lump crab, drained
3 stalks green onions, chopped
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 large eggs, beaten
3 tablespoons all-purpose flour
2 cups panko bread crumbs
¼ cup light olive oil

Steps:

  • Score mango flesh and cut into chunks. Cut peaches into chunks. Transfer both into a bowl with tomatoes, onion, jalapeno, cilantro, honey, and balsamic vinegar; stir carefully to combine, being careful not to bruise the fruit. Place in the refrigerator to chill while you prepare the crab cakes, or up to 3 days.
  • Inspect crabmeat and discard any shells. Transfer meat to a bowl. Add green onions, salt, and pepper; gently mix to combine with a wooden spoon or silicone spatula, making sure you don't break up the crabmeat.
  • Add eggs and flour; stir with a fork until combined. Shape mixture into eight 4- to 5-inch patties.
  • Place panko in a partially (not fully) sealed plastic bag. Roll over the crumbs with a rolling pin until crushed but not too fine; air will escape the bag through the opening. Transfer panko to a shallow bowl. Gently press crab cakes into the crumbs to coat on both sides, being careful not to break them.
  • Heat oil in a large skillet over medium heat until hot, but not burning or smoking. Cook 4 crab cakes at a time in the hot oil until golden brown, about 5 minutes per side. Remove to a paper towel-lined plate to drain excess oil, then repeat with remaining crab cakes.
  • Serve on top of or alongside chilled salsa.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 37.7 g, Cholesterol 109.1 mg, Fat 10.4 g, Fiber 1.7 g, Protein 24.2 g, SaturatedFat 1.7 g, Sodium 598.8 mg, Sugar 14.3 g

MINI CRAB CAKES WITH MANGO SALSA



Mini Crab Cakes with Mango Salsa image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 19

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
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
1/4 cup mayonnaise
2 tablespoons Dijon mustard

Steps:

  • 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.

PEACH-MANGO SALSA



Peach-Mango Salsa image

Delicious peach-mango salsa!

Provided by Bethany Greer

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Peach Salsa Recipes

Time 50m

Yield 8

Number Of Ingredients 7

1 ½ cups chopped fresh tomatoes
¾ cup peeled and chopped fresh peaches
½ cup chopped yellow bell pepper
½ cup peeled and chopped mango
3 cloves garlic, minced
1 ½ teaspoons lime juice
½ teaspoon minced fresh cilantro

Steps:

  • Combine tomatoes, peaches, bell pepper, mango, garlic, lime juice, and cilantro in a large bowl. Cover and refrigerate until serving, at least 30 minutes for flavors to blend.

Nutrition Facts : Calories 13.5 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 2.6 mg, Sugar 1.9 g

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