Caribbean Grilled Crab Cakes


  • ¾ pound crabmeat
  • 1 cup plain bread crumbs
  • ¾ cup mayonnaise
  • 1egg, beaten
  • 2green onions, minced
  • Hot sauce, to taste
  • Salt and pepper, to taste
  • 1mango, peeled, pitted and diced
  • 1red onion, diced
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh cilantro
  • 1lime, juiced
  • Minced jalapeno, to taste
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil
  • Directions

  • Step 1

    Drain the crabmeat. In a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, green onions, hot sauce, and salt and pepper until combined. Shape the mixture into 16 small cakes. Refrigerate for 30 minutes.


  • Step 2

    Meanwhile, in a small bowl combine the diced mango, onion, basil, cilantro, lime juice, jalapeno (if using), and salt and pepper. Refrigerate until ready to use.

  • Step 3

    To grill: Preheat grill for medium heat and lightly oil the grate or a grill basket. Grill about 8 minutes, turning once.

  • Step 4

    To pan-fry: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook crab cake patties until crisp and golden brown on both sides, about 4 minutes per side.

  • Step 5

    Top crab cakes with mango salsa and enjoy.

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