How to Make Crab Cakes with Fresh Mango-Peach Salsa - A Step-by-Step Guide

Crab cakes are a classic seafood dish that never fails to impress. They are crispy on the outside, tender on the inside, and packed full of delicious crab meat. And when you top them with a fresh and vibrant salsa, like this mango-peach one, they become even more irresistible. This recipe combines the succulent flavors of crab with the sweetness of mango and peach, creating a perfect harmony of flavors that will leave you craving for more.

The star of this dish is, of course, the crab...

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Ingredients

  • 2 medium mangos
  • 2 large peaches, peeled and pitted
  • 2 medium Roma tomatoes, seeded and chopped
  • ½ cup chopped red onion
  • 1 medium jalapeno pepper, seeded and minced
  • ⅓ cup roughly chopped fresh cilantro
  • 1 ½ tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 2 pounds lump crab, drained
  • 3 stalks green onions, chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 large eggs, beaten
  • 3 tablespoons all-purpose flour
  • 2 cups panko bread crumbs
  • ¼ cup light olive oil

Information

  • Prep Time: 40 mins
  • Cook Time: 20 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 8 servings

  • Score mango flesh and cut into chunks. Cut peaches into chunks. Transfer both into a bowl with tomatoes, onion, jalapeno, cilantro, honey, and balsamic vinegar; stir carefully to combine, being careful not to bruise the fruit. Place in the refrigerator to chill while you prepare the crab cakes, or up to 3 days.
  • Inspect crabmeat and discard any shells. Transfer meat to a bowl. Add green onions, salt, and pepper; gently mix to combine with a wooden spoon or silicone spatula, making sure you don't break up the crabmeat.
  • Add eggs and flour; stir with a fork until combined. Shape mixture into eight 4- to 5-inch patties.
  • Place panko in a partially (not fully) sealed plastic bag. Roll over the crumbs with a rolling pin until crushed but not too fine; air will escape the bag through the opening. Transfer panko to a shallow bowl. Gently press crab cakes into the crumbs to coat on both sides, being careful not to break them.
  • Heat oil in a large skillet over medium heat until hot, but not burning or smoking. Cook 4 crab cakes at a time in the hot oil until golden brown, about 5 minutes per side. Remove to a paper towel-lined plate to drain excess oil, then repeat with remaining crab cakes.
  • Serve on top of or alongside chilled salsa.
  • Nutrition

    306 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Cholesterol: 109mg
    • Sodium: 599mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 2g
    • Total Sugars: 14g
    • Protein: 24g
    • Vitamin C: 34mg
    • Calcium: 90mg
    • Iron: 1mg
    • Potassium: 198mg