Description
Crab & Potato Cakes with Mango Salad is a delicious and refreshing dish that combines the rich flavors of crab meat with the creaminess of potatoes, served alongside a vibrant mango salad.
Ingredients
Scale
- 1 cup crab meat
- 2 medium potatoes, boiled and mashed
- 1/2 cup breadcrumbs
- 1/4 cup green onions, chopped
- 1 egg, beaten
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Oil for frying
- 1 ripe mango, diced
- 1/2 red bell pepper, diced
- 1/4 cup cilantro, chopped
- Juice of 1 lime
Instructions
- In a bowl, combine crab meat, mashed potatoes, breadcrumbs, green onions, beaten egg, Dijon mustard, salt, and pepper.
- Mix well until all ingredients are combined.
- Form the mixture into small cakes.
- Heat oil in a frying pan over medium heat.
- Fry the crab cakes until golden brown on both sides, about 3-4 minutes per side.
- In a separate bowl, combine diced mango, red bell pepper, cilantro, and lime juice to make the salad.
- Serve the crab cakes warm with the mango salad on the side.
Notes
- For a spicier kick, add diced jalapeños to the mango salad.
- These cakes can be baked instead of fried for a healthier option.
- Leftover crab cakes can be stored in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake with salad
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
Keywords: Crab Cakes, Potato Cakes, Mango Salad, Seafood Recipe