Never in our lives did we ever imagine that mango would be a great ingredient for a crab cake. We are a huge fan of creole/cajun cuisine which made it even better. Found it in the River Road Plantation Country cookbook one day and loved it. The book features both history and recipes handpicked from other cookbooks and restaurants found in the southern areas.
Remember to press the mixture firmly when shaping it. Here are images to help:
By the way, incase you want to check the original recipe, it’s found in page 91 in the cookbook. Bon appetit!
Simple Mango Crab Cake
Creole/Cajun style inspired appetizer found in the River Road Plantation Country Cookbook
Ingredients
- 6 oz. can lump crabmeat
- 1/2 lb or 8 oz. claw crabmeat
- 1/4 c. red onions diced
- 1/4 c. celery diced
- 1/4 c. red bell peppers diced
- 1 c. mango diced
- 1/2 c. mayonnaise
- 1/4 c. Creole mustard
- 1/4 c. chopped parsley
- Salt and pepper to taste
- 1 egg
- 1 1/2 breadcrumbs
- 1 c. oil
Instructions
- Mix all ingredients and 1/2 cup breadcrumbs in a mixing bowl.
- Heat oil in frying pan at medium setting
- Shape mixture in circle and press firmly to hold shape
- Coat each mixture with remaining breadcrumbs
- Fry until golden brown on each side
- Serve immediately with Chipotle Remoulade sauce or own dipping sauce
Notes
Fresh crabs can be expensive so crabs in the can are a good alternative.
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