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  • Prep
    30 min
  • Total
    40 min
  • Servings
    6 crab cakes

Spicy Crab Cakes with Avocado-Mango Salsa and Lime Crema


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


  1. 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.
  2. 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.
  3. In a separate bowl, stir together the mango, avocado, lime juice, shallot, jalapeno and salt to make the salsa. 
  4. 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