Mango-Jalapeno Crab Cakes (Gluten Free!)

by Gavan on July 24, 2009

Mango-Jalapeno Crab Cakes

Like any true Irishman, I love me some fishcakes. So much so that I’ve nearly an arsenal of fishcake recipes! In my days, crab in Ireland was pretty much served as a ‘salad’ mixed with mayo and Mary Rose Sauce or in a casserole. My first experience with a crab cake was on my first trip stateside, in Martha’s Vineyard and I’ve been hooked ever since. Traditionally they’re made with mayo and sometimes even butter but you know me, that’s not my bag (unless you make homemade mayo–click Mary Rose link above). But really, there’s nothing worse than ordering a crab cake that’s full of mayo and not so much crab, right? You won’t have to worry about that with this recipe!
Also good to note, Dungeness crab meat is rated an Eco-Best choice.

Serves 4

1 lb fresh Dungeness crab meat (crab meat usually comes ready in a can but pick through it to make sure all the bones have been removed)
2 tbsp Jalapeno pepper – seeded and fine chopped (or more if you can handle it)
1/4 cup red bell pepper – fine dice
1 cup bread crumbs (I used Ener-G gluten free bread crumbs)
3 tbsp fresh cilantro – chopped
2 tbsp chives – finely chopped
1 cup mango – fine dice
1 whole egg
2 egg whites
1 1/2 lemons – zested
1 tbsp olive oil – for sauteing peppers
olive oil

Preheat small saute pan on medium-low heat for 1 minute. Add olive oil and saute diced red pepper for 3 minutes or until soft. Remove from heat and let cool.
Add all remaining ingredients into a large mixing bowl (except olive oil, S&P). WITH CLEAN HANDS, mix together. Once peppers have cooled, add to crab mixture.

To Test Flavor: In same small saute pan as used for saute peppers, add 1 tbsp olive oil. Roll crab cake into golf ball size and brown both sides for 1 1/2 minutes each side. Taste and add more seasoning if required.

Mango-Jalapeno Crab Cakes

Once satisfied, line an oven tray with waxed paper and using a 1/4 cup measure, make individual crab cakes.
Preheat large saute or grill pan for 1 minute on medium. Add 2 tbsp olive oil and sear each cake for 3-4 minutes each side until golden.

Serve with Jicama Mint Slaw.

2 cups Jicama – peeled, sliced, julienned (thin strips)
1 tbsp fresh mint – chopped
1/2 lemon – zested
squeeze lemon juice
Pinch salt

If you want to prep the Jicama ahead, do so and keep in a bowl of iced water with juice of 1/2 a lemon.
To finish, drain the Jicama and gently shake excess water. Add all ingredients together in a large mixing bowl.
Taste and season. This is a refreshing side to the succulent crabcakes.

Fresh, homemade, healthy and easy—Brilliant idea for a hot summer’s day!

Want to see more seafood cake options? Try these: Crab & Shrimp Cakes & Academy Award Winning Salmon Cakes

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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{ 2 comments… read them below or add one }

jacqui July 27, 2009 at 9:58 am

I love crabcakes and these sound delicious. At last a recipe that doesn’t include a cup of mayo. Will definately be giving these a go. Salad also sounds good.

David Begum May 11, 2010 at 3:55 am

i really love Cakes and i am always looking for some new cake recipes on the internet.:”‘

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