Crab cakes with mango salsa

4 servings
10 min
10 min
Very Easy


Number of serving: 4
1 mango, diced

1 red chilli, seeded and finely chopped

1/4 red bell pepper, finely chopped

1/2 red onion, finely chopped

2 garlic cloves, finely chopped

2 tbsp cilantro, finely chopped

Rice vinegar

Pinch of salt

1lb crab meat

2 slices of chilli, seeds removed, finely chopped

2 tbsp parsley, finely chopped

Zest of 1/2 lemon, grated

Salt and pepper to taste

3 eggs, separated


Bread crumbs

Peanut oil


  • Make the salsa by mixing the mango, chilli, bell pepper, onion, garlic, cilantro, a generous splash of rice vinegar and the salt. Refrigerate.

    Mix the crab, chilli, parsley, lemon zest, egg yolks, salt and pepper together in a bowl. Refrigerate for 45 minutes to 1 hour. Remove mixture from refrigerator and form into 8 patties. Dip first into flour, then into the beaten egg whites and finally into the bread crumbs. Fry in the peanut oil until golden. Serve with the salsa and aioli mayonnaise.


Crab Cakes with Mango Salsa, photo 1Crab Cakes with Mango Salsa, photo 2

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