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.