Crab Cakes with Mango Avocado Salsa
Crab Cakes with Mango Avocado Salsa. Because who said crab cakes can’t be tropical too?! The crab cake filling is loaded with sweet summer corn, red bell pepper, and lots of old bay seasoning. The mango salsa is our classic…you heard it here first, we’re addicted. Mango, avocado, jalapeño, lime juice, orange juice. Simple but delicious. And Old Bay Crema for dipping because you always need extra sauce. Cheers to another super summery dish at the beach !!
Crab Cakes, but do them tropical for summer. Because it makes them fun, make them pretty, and makes them totally delicious. Our traditional crab cake recipe is simple but it’s perfect because the key to every good crab cake is not having a lot of fillers. But today I wanted to give them a twist, so not only did we make them tropical but we add sweet summer corn and red bell pepper to the filling as well. So so good especially when you sauté them because the corn and pepper get all crispy on the edges.
And you guys have probably guessed by now that I am obsessed with our sweet and savory and spicy salsas with seafood. Not only do these salsas give every summer seafood dish a pop of color, they also make for an insanely delicious sweet and savory flavor. Tonight I used a mango base for the salsa and paired it with the usual avocado and jalapeño. Squeezed some lime juice and orange juice in. Seasoned with salt and pepper. Then topped it off with some fresh basil. Super refreshing and perfect for summer nights at the beach.
Anyway, if you guys are looking for a fun beachy or summery twist on classic crab cakes I totally recommend giving this recipe a try. There’s the addition of corn and red pepper to the simple filling and then the tropical salsa on top. I am in my tropical mood for mid summer and I am totally loving it !!
Ingredients
2 eggs
1/2 cup mayonnaise
1 teaspoon dijon mustard
1 1/2 teaspoons old bay seasoning
salt and pepper
2 ears corn kernels
1 red bell pepper; diced
16 ounces lump crab meat
1 cup Panko breadcrumbs
1 tablespoon olive oil
1 tablespoon butter
For the Mango Avocado Salsa
2 mangos; diced
2 avocados; diced
2 jalapeños; seeded and diced
juice of 1 lime
2 tablespoons orange juice
salt and pepper
For the Old Bay Crema
1 cup mayonnaise
1 tablespoon dijon mustard
1 tablespoon old bay seasoning
Directions
In a large bowl, add the eggs, mayonnaise, dijon mustard, and old bay seasoning. Stir to combine. Season with salt and pepper. Stir in the corn kernels and red pepper. Gently fold in the crab meat. Add breadcrumbs a little at a time until mixture begins to stick.
Form the crab cakes using 1/3 cup of the mixture at a time. In a large skillet, heat the olive oil and butter over medium heat until it begins to shimmer. Sauté the crab cakes for 4 - 5 minutes on each side or until gold brown.
Make the salsa. In a medium bowl, add the mango, avocado, jalapeño, lime juice, and orange juice. Season with salt and pepper. Toss to combine.
Make the Old Bay Crema. In a small bowl, add the mayonnaise, dijon mustard, and old bay seasoning. Stir to combine.
Serve crab cakes topped with salsa and alongside Crema.
