Crab Cakes with Tropical Salsa

Every time we go to any Caribbean or seafood restaurant, I always order the crab cakes as an appetizer – and I am always disappointed. I have yet to have a decent crab cake at a restaurant here in central Florida, although I am hopeful they are out there, I just haven’t been fortunate enough to find one yet.  So until I find the perfect crab cake, I have decided to start making my own version of the perfect Caribbean style crab cake at home.

This is a really easy recipe, packed full of crab meat, without all the filler. Because there is so much crab meat in these crab cakes, when cooking them be sure to let them brown pretty well before flipping. And as with any food, be sure to only flip once, because they could easily fall apart. I served them with a tropical salsa that has hass avocados, mangoes and cucumbers. The greens I served alongside are simply dressed with a little olive oil and white wine vinegar.

Crab Cakes with Tropical Salsa Recipe

Crab Cakes Ingredients

1 lb lump crab meat
4 green onions, diced
1/2 red bell pepper, diced
1/3 cup bread crumbs
1 egg
3 tablespoons sour cream
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon old bay seasoning
the juice of 1 lime
a dash of hot sauce
vegetable or peanut oil for frying, about 1 cup

Salsa Ingredients

1 hass avocado, diced
1 mango, cored and diced
1/2 cucumber, diced
1/2 medium red onion, diced
1 tomato, diced
the juice of 1 lime
a pinch of salt

Mixed Greens to serve alongside


1. Add 1 cup oil to a large skillet to shallow fry crab cakes. Preheat oil over medium heat. Combine all ingredients for salsa in a bowl and mix well, set aside.

2. Combine all ingredients for crab cakes and mix well with hands. Form into patties and shallow fry over medium heat until golden. Serve topped with salsa and mixed greens on the side dressed with olive oil and vinegar.

Article Posted 6 years Ago

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