- For Crab Cakes:
- 3/4 pound crabmeat
- 1 cup plain bread crumbs
- 3/4 cup mayonnaise
- 1 egg, beaten
- 2 green onions, minced
- Hot sauce, to taste
- Salt and pepper, to taste
- For Mango Salsa:
- 1 mango, peeled, pitted and diced
- 1 red onion, diced
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh cilantro
- 1 lime, juiced
- Minced jalapeno, to taste
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 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.
- 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.
- To grill: Preheat grill for medium heat and lightly oil the grate or a grill basket. Grill about 8 minutes, turning once.
- 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.
- Top crab cakes with mango salsa and enjoy.