Crab Cakes With Mango Salsa, Spiced Tomato Glaze, ... Recipe

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Crab Cakes With Mango Salsa, Spiced Tomato Glaze, ...
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  1. Mango Salsa:
  2. Combine the mango, poblanos, bell peppers, and onions in a non-reactive bowl and stir to mix. Add the vinegar, cilantro, and salt and stir well. Adjust the seasoning, to taste. See Photo
  3. Note: the salsa can be made up to 1 day in advance and refrigerated in a non-reactive, airtight container.
  4. Spiced Tomato Glaze:
  5. Combine all ingredients in a medium saucepan. Bring to a simmer over medium-high heat, whisking to dissolve the sugar and tomato paste, and cook for 3 minutes. Remove from the heat and let cool to room temperature. Remove the bay leaf before serving.
  6. Note: the glaze will keep, refrigerated, for up to 2 weeks. Bring to room temperature before serving.
  7. Cilantro-Avocado Emulsion:
  8. Combine all ingredients in a food processor and process until smooth. Keep in fridge until ready to serve.
  9. For crab cakes:
  10. Line a baking sheet with parchment paper and set aside.
  11. Heat the butter in a medium skillet and add the onions and celery. Cook, stirring, until softened, about 4 minutes. Set aside to cool.
  12. Meanwhile, combine the mayonnaise, lemon juice, extra-virgin olive oil, green onions, chives, and parsley in the bowl of a food processor and process until well blended and slightly thickened. Add the salt, pepper, and cayenne and process for 15 seconds to blend. Transfer to a medium bowl with the cooled sauteed vegetables, crabmeat and 6 tablespoons bread crumbs and fold gently to mix, being careful not to break up the lumps.
  13. Form the crabmeat mixture into 8 (2 1/2 to 3-inch) round cakes, about 2 1/2 ounces each, and pack gently but firmly. Place on the prepared baking sheet, cover with plastic wrap, and refrigerate until well chilled, 1 to 2 hours.
  14. Put the flour in a small shallow dish. In a separate bowl, whisk together the egg and the half & half to make an egg wash. Put the panko in a third shallow dish. Dredge each crab cake in the flour, then in the egg wash, and then the panko crumbs, shaking to remove any excess breading. See Photo
  15. Heat 1/4 cup of the vegetable oil in a large, heavy skillet over medium heat. Panfry the crab cakes 3 or 4 at a time until golden brown, about 4 1/2 minutes per side. Add more oil as needed. Drain the crab cakes on paper towels. Keep warm in a 200 degree oven.
  16. To serve, arrange 1 crab cake on each of 8 plates and top with 2 tablespoons of the Mango Salsa. Drizzle the Spiced Tomato Glaze and Cilantro-Avocado Emulsion around the crab cakes and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 550.42 Kcal (2304 kJ)
Calories from fat 334.01 Kcal
% Daily Value*
Total Fat 37.11g 57%
Cholesterol 49.81mg 17%
Sodium 853.9mg 36%
Potassium 424.17mg 9%
Total Carbs 40.31g 13%
Sugars 16.06g 64%
Dietary Fiber 5.04g 20%
Protein 16.44g 33%
Vitamin C 42.6mg 71%
Vitamin A 0.2mg 7%
Iron 3.5mg 19%
Calcium 82.5mg 8%
Amount Per 100 g
Calories 189.8 Kcal (795 kJ)
Calories from fat 115.17 Kcal
% Daily Value*
Total Fat 12.8g 57%
Cholesterol 17.18mg 17%
Sodium 294.44mg 36%
Potassium 146.27mg 9%
Total Carbs 13.9g 13%
Sugars 5.54g 64%
Dietary Fiber 1.74g 20%
Protein 5.67g 33%
Vitamin C 14.7mg 71%
Vitamin A 0.1mg 7%
Iron 1.2mg 19%
Calcium 28.4mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.3
  • 15

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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