Prep

30 min
Total

40 min
Serving

6 crab cakes

Spicy Crab Cakes with Avocado-Mango Salsa and Lime Crema

Name: Spicy Crab Cakes with Avocado-Mango Salsa and Lime Crema
Prep time: 30 min
Total time: 40 min
Yield: 6 crab cakes
Ingredients: 455 g (1 lb) lump crabmeat, squeezed to remove excess water; 160 mL + 160 mL (⅔ + ⅔ cup) panko breadcrumbs, divided use; 80 mL (⅓ cup) crumbled Saputo Feta cheese; 60 mL (¼ cup) mayonnaise; 1 large egg; 30 mL (2 tbsp) finely minced shallot; 15 mL (1 tbsp) finely minced jalapeno; 15 mL (1 tbsp) finely minced cilantro; 1 mL (¼ tsp) kosher salt; 60 mL (¼ cup) vegetable oil; 125 mL (½ cup) sour cream; Zest of 1 lime; Juice of ½ a lime; 2.5 mL (½ tsp) kosher salt; 1 mango, diced; 1 avocado, diced; Juice of ½ a lime; 15 mL (1 tbsp) minced shallot; 15 mL (1 tbsp) minced jalapeno; 2.5 mL (½ tsp) kosher salt

Ingredients

For the crab cakes

455 g (1 lb) lump crabmeat, squeezed to remove excess water
160 mL + 160 mL (⅔ + ⅔ cup) panko breadcrumbs, divided use
80 mL (⅓ cup) crumbled Saputo Feta cheese
60 mL (¼ cup) mayonnaise
1 large egg
30 mL (2 tbsp) finely minced shallot
15 mL (1 tbsp) finely minced jalapeno
15 mL (1 tbsp) finely minced cilantro
1 mL (¼ tsp) kosher salt
60 mL (¼ cup) vegetable oil

For the lime crema

125 mL (½ cup) sour cream
Zest of 1 lime
Juice of ½ a lime
2.5 mL (½ tsp) kosher salt

For the avocado-mango salsa

1 mango, diced
1 avocado, diced
Juice of ½ a lime
15 mL (1 tbsp) minced shallot
15 mL (1 tbsp) minced jalapeno
2.5 mL (½ tsp) kosher salt

Directions

In a large bowl, stir together crabmeat, 160 mL (⅔ cup) breadcrumbs, Feta cheese, mayonnaise, egg, shallot, jalapeno, cilantro and salt. Form six patties then refrigerate on a plate for 10 minutes.
While the crab cakes are chilling, make the sauce and salsa. In a small bowl, whisk together sour cream, lime zest, lime juice (be sure to reserve the other half lime for the next step) and salt.
In a separate bowl, stir together the mango, avocado, lime juice, shallot, jalapeno and salt to make the salsa.
Heat oil over medium heat in a large, heavy skillet. Spread remaining 160 mL (⅔ cup) breadcrumbs on a clean plate and coat each crab cake on both sides. Cook crab cakes 3-4 minutes, until bottoms are golden brown, then flip and continue cooking another 3-4 minutes until heated through (the middle should be 160ºF). Reduce heat at any point if they’re browning too quickly. Serve crab cakes topped with salsa and a dollop of lime crema.

A recipe created by our foodie influencer @Foodess