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Crab Cakes with Mango Relish

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These are the BEST crab cakes I have ever tasted. My crab cakes with mango relish make a great appetizer or light lunch. You've GOT to try them!

crab cakes with mango relish on a plate

Homemade crab cakes are the BEST!

Who else LOVES crab cakes? 

Restaurant quality crab cakes are surprisingly easy to make at home, and so much cheaper. This recipes makes four LARGE crab cakes, perfect for crab cake sandwiches or serving with a side salad for lunch.

You can also make 8 smaller appetizer-sized crab cakes and be shocked about how much cheaper they are to make at home than to order as an appetizer at your favorite restaurant. 

The trick to making restaurant-worthy crab cakes is to add LOTS of flavor inside and to go a little extra with making a fancy-pants topping, such as the mango-bell pepper relish I use to top these crab cakes.

Related recipe: Salmon Potato Cakes

crab cakes

Related recipe: Blackened Salmon with Black Bean Mango Salsa

How to make crab cakes 

For my crab cakes recipe, I start by sautéing finely diced bell pepper and red onion to soften them and mellow out the onion flavor. This is an extra little step but it makes these crab cakes absolutely fantastic. Don't skip it, otherwise you'll have hard chunks of pepper and onion in your crab cakes, instead of soft bursts of flavor. 

(Don't put away that red onion and bell pepper - you'll need it for the mango relish too!)

Then I combine all the crab cake ingredients in a bowl and mix to make the crab cake paste. I add Parmesan cheese, lemon juice, garlic powder, and a little mayo to give these crab cakes lots of flavor.

I also add egg and bread crumbs to help bind the crab cakes together so they don't fall apart when you cook them.

collage of steps to make crab cakes

The crab cakes are fried in a skillet for just a few minutes per side until browned, and I serve them warm with mango relish.

Related recipe: Mango Desserts and Sweets

Mango relish

I love how the sweetness of mango enhances the flavor of seafood, and I think mango makes a great topping for crab cakes. I use the rest of the bell pepper from the crab cakes to add the to mango relish.

bell pepper mango relish in a bowl

I really hope you get a chance to make these crab cakes! I would love to see how you served them. If you make them, please take a picture and tag me on Instagram or Facebook. You can find me at @babaganoshblog on both. 

Looking for other easy seafood ideas?

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

crab cakes on a plate
Print Recipe
4.75 from 4 votes

Crab Cakes with Mango Relish

Make these crab cakes with mango relish and serve as an appetizer, or in a sandwich or over salad.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer, Dinner, Lunch
Cuisine: American
Servings: 4 large crab cakes (or 8 mini ones)
Author: Kate
Cost: $4 per serving

Equipment

  • 12 inch skillet

Ingredients

For the crab cakes

  • ½ red bell pepper finely diced (about ½ cup) - see notes
  • ½ small red onion finely diced (about ⅓ cup) - see notes
  • 2 tablespoons olive oil divided
  • ¼ cup parsley leaves finely minced - see notes
  • 2 6-oz canned crab meat drained
  • ¾ cup bread crumbs
  • ¼ cup Parmesan cheese freshly grated
  • 1 egg
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice from ½ lemon - see notes
  • ½ teaspoon garlic powder
  • ½ teaspoon salt or to taste
  • ½ teaspoon ground black pepper or to taste

For the mango relish

  • ½ red bell pepper finely minced
  • 1 mango cubed
  • 1 tablespoon red onion minced
  • 1 tablespoon parsley leaves finely minced
  • 1 tablespoon lemon juice from ½ lemon
  • ¼ teaspoon salt or more to taste
  • ground black pepper to taste

Instructions

Cook the crab cakes

  • In a small skillet, heat 1 tablespoon olive oil (reserve the rest for cooking the crab cakes!), and add the minced bell pepper and shallot. Cook over low-medium heat for 10 minutes, stirring frequently. Don't let it burn, just brown it slowly. Do not skip this step!
  • Add the minced parsley, stir, and cook for another 1-2 minutes.
  • In a large bowl, combine the cooked pepper mixture with the rest of the crab cake ingredients, from the crab meat through the black pepper. Mix well. Form 4 crab cake patties with your hands (or make 8 small crab cakes).
  • Heat 1 tablespoon of olive oil in a large skillet, Carefully place the crab cakes on the skillet and cook for 4-5 minutes per side over low-medium heat, or until nicely browned. Remove from heat.

Make the mango relish

  • Combine all the ingredients for the mango relish in a small bowl and mix. Spoon the mango relish over the crab cakes to serve.

Notes

  1. You can use finely minced shallot or diced scallion instead of a shallot, for both the crab cakes and the relish
  2. You'll need finely minced red bell pepper, shallot/red onion/scallion, minced parsley, and lemon juice for both the crab cakes and the shallot, so prep enough for both at once.
  3. If you want some spice, add some diced fresh jalapeno to the red pepper/shallot mixture in the crab cakes or to the mango relish.
  4. You can use the same skillet for cooking the pepper/shallot mixture and the crab cakes - just use a large skillet in that case and wipe it clean in between in between.

Nutrition

Nutrition Facts
Crab Cakes with Mango Relish
Amount Per Serving
Calories 229 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Cholesterol 43mg14%
Sodium 630mg26%
Potassium 225mg6%
Carbohydrates 26g9%
Fiber 3g12%
Sugar 10g11%
Protein 5g10%
Vitamin A 1951IU39%
Vitamin C 66mg80%
Calcium 54mg5%
Iron 2mg11%
* The nutritional information shown here is just an estimate and not meant to be used as dietary/nutritional advice. Please consult a nutritionist for exact nutritional information based on the exact ingredients you use.

 

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