- 1/2 cup red bell pepper, stem and
seeds removed and diced into
- 1 large egg
- 3 tablespoons lemon juice
- 6 tablespoons Dijon mustard
- 3 tablespoons mayonnaise
- 2 teaspoons Old Bay seasoning
- 1/4 teaspoon cayenne pepper
- 1 pound jumbo lump crabmeat
- 1 cup cracker crumbs
- Salt, to taste
- 2 large ripe mangos, peeled and ﬂesh
removed from pit
- Juice of 2 limes
- 1 teaspoon sugar
- Pinch of salt
- 2 serrano chile peppers (or 1 jalapeño),
stem and seeds removed, diced very ﬁne
- 2 tablespoons olive oil
- 1/2 cup red onion, diced
into 1/4-inch pieces
In a medium sauté pan over medium-high
heat, add the 2 tablespoons of olive oil.
Gently cook the onion and red peppers until
soft, about 4 minutes. Remove from heat.
Pick through the crabmeat and remove
any shell or cartilage you may ﬁnd.
In a large bowl, whisk together the egg,
lemon juice, Dijon mustard, mayonnaise,
Old Bay, and cayenne.
With a rubber spatula, fold in the sautéed
vegetables, crabmeat, and cracker crumbs.
Season with salt. Refrigerate mixture for
1/2 hour for ﬂavors to meld and breadcrumbs to absorb some of the liquid.
Preheat oven to 350° F.
Divide the crab mixture into 8 portions.
Roll each portion into a ball with your
hands and place onto a cookie sheet lightly coated with vegetable oil or covered
with aluminum foil. Press down gently on
each ball to form a cake.
Put cookie sheet into the oven and bake
until crab cakes are golden brown on
each side, about 20 minutes. Turn the crab
cakes over half way through. (Alternatively,
you may also fry the crab cakes in oil or
butter. About 3 minutes each side.)
While the crab cakes are baking, make the
Spicy Mango Lime Sauce. Place the man-
go, lime juice, sugar, and pinch of salt into
a food processor and blend until pureed.
If sauce is too thick, add a tablespoon or
two of cold water. Stir in the diced chiles.
To serve: Place 1 or 2 crab cakes onto
plates (1 for an appetizer, 2 for an entree).
Drizzle crab cakes with 2 tablespoons
of Spicy Mango Lime Sauce. Add a fresh
green salad on the side if you like.
Makes 8 crab cakes.
Appeared in print on 3.18.09.