Grilled Crab Cakes with Mango Salsa


by: Chef Cracks

Absolutely delicious! I have made these in a skillet as well and they taste just as delicious as on the grill.


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serves: 16

3/4 pound fresh, frozen, or canned lump crabmeat

1 cup plain bread crumbs

3/4 cup mayonnaise

1 egg, beaten

2 green onions, white and light green parts only, minced

1/2 teaspoon soy sauce

1/4 teaspoon Tabasco® sauce

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper


1 ripe mango (about 1 pound, peeled, seeded, cut into 1/4-inch dice)

1 medium red onion, finely chopped

3 tablespoons finely chopped fresh basil

1 tablespoon fresh lime juice

1 tablespoon minced jalapeno chile pepper

1/2 teaspoon kosher salt

Nutrition Facts
Grilled Crab Cakes with Mango Salsa

Servings Per Recipe: 16

Amount per Serving

Calories: 109

  • Total Fat: 4.6 g
  •     Saturated Fat: 0.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 29.7 mg
  • Sodium: 317.2 mg
  • Total Carbs: 11.6 g
  •     Dietary Fiber: 0.8 g
  •     Sugars: 4.4 g
  • Protein: 5.5 g

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1.  To make the salsa: In a medium bowl, combine the salsa ingredients. Mix well and let stand at room temperature for 30 minutes to 2 hours, to let the flavors blend.

2.  Drain the crabmeat in a sieve [if frozen, allow to defrost]. In a medium bowl, flake the meat with a fork and discard any shells or cartilage that might remain. Add the remaining ingredients, mixing gently but thoroughly. Shape into 16 small cakes, each about 2 inches in diameter and about 1/2 inch thick. Place the cakes on a plate, cover with plastic wrap, and refrigerate for 30 minutes or as long as 2 hours, so they will hold together on the grill.

3.  Grill over Direct High heat until the bread crumbs are toasted, 6 to 8 minutes, turning once very carefully with a spatula. Serve warm with the salsa spooned on top.

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