How to Make Avocado Crab Cakes with Spicy Mango Sauce…
Begin by gathering all of your ingredients.
For the Crab Cakes, you will need:
- 12 oz of fresh lump crab meat
- 1 ripe avocado
- 1/4c fresh coriander
- 2 Tbs of chives
- 1 jalapeno
- 1 Tbs capers
- salt and pepper to taste
- 1 tsp paprika
- 1Tbs lemon juice
- 1 cup of cheddar cheese
- 1/4 cup light mayonnaise
- 1 egg and 1 egg white
- 1-1.5 cups of panko breadcrumbds
- olive oil cooking spray
For the Sauce:
- 1/4 cup mayonnaise
- 1/4 cup light sour cream
- 2 Tbs mango jam
- 1/2 tsp old bay seasoning
- 1/4 tsp cayenne pepper
- 2 tsp fresh parsley, diced
- 4 tsp dijon mustard
- 2 tsp white vinegar
- salt and pepper to taste
What could I substitute for the mangos?
- Chopped fresh peaches
- Chopped ripe nectarines
- Canned or water packed mangos could also be substituted
Can I make the crab cakes smaller?
Yes. I like them more traditionally sized; however, these could easily be halved to make smaller more kid-friendly sized patties. For this, make the recipe exactly as indicated only making smaller patties. You will need to reduce the cooking time somewhat so begin checking the cakes around the ten minute mark.
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How to Make these Avocado Crab Cakes with Spicy Mango Sauce Taste Amazing?
These crab cakes really rely on using the best quality ingredients you can, it can really take the dish from good to amazing. Here are a few things I recommend:
- Start with High Quality Crab. I always buy my seafood from The Crab Place and can totally recommend them for their quality and service.
- Choose the perfect avocados. Under-ripe avocados will ruin this dish fast. The avocados you want are going to give a bit when you squeeze them, but not be able to mush all the way in. If your avocados are too firm, place them on a sunny windowsill and wait. If they are too soft, make some guacamole and try again. For these crab cakes you want the happy medium, avocados that are soft enough to enjoy, but firm enough to chop. What if they are getting ripe before I’m ready to make the dish. The trick I use is to place purchased avocados (assuming I have bought them on the firm side) in a window sill until they reach my desired texture. I then move them to the fridge which can buy me up to a couple of days before I need to actually use them without them ripening any further.
- The Mango Jam in the sauce is really something that cannot be skipped. I use Mrs. Millers which I think gives the perfect result of adding just enough sweetness to the sauce without making it overly syrup-y.
What to serve with the crab cakes?
- Instant Pot Ranch Potatoes combines potatoes and carrots in a can’t-be-simpler side dish.
- Corn Salad
- Grilled Vegetables
- Make it a sandwich by placing the crab cake on a bun with some avocado, some lettuce and some of the spicy mango sauce
- A green salad with a vinegar-based dressing
- A cup of corn chowder
- Double up on the avocado dishes with some Tortilla Soup
Can the Avocado Crab Cakes or the Spicy Mango Sauce be made in advance?
The sauce can easily be made ahead, and, honestly, likely tastes better if it does sit a bit. Feel free to make the sauce up to three days in advance and store in the refrigerator until ready to use.
The Avocado Crab Cakes will be their best straight out of the oven; however, they will keep a bit. To store, allow to fully cool and then wrap and place in an airtight container. Store in the fridge for a day, maybe two at most as they will begin to dry out.
Ingredients
For the Avocado Crab Cakes
- 1 avocado peeled, pit removed, and diced
- 12 oz fresh lump crab meat rinsed and drained
- 1/4 cup fresh coriander chopped
- 1.5 Tbsp chives minced
- 1 jalapeno pepper seeded and diced
- 1 Tbsp capers rinsed and drained
- 1 tsp paprika
- 1 Tbsp freshly squeezed lemon juice
- 1 cup cheddar cheese finely shredded
- 1/4 cup light mayonnaise
- 1 whole egg
- 1 egg white
- 1-1.5 cup panko bread crumbs
- olive oil cooking spray
- salt and pepper to taste
For the Spicy Mango Sauce
- 1/4 cup light mayonnaise
- 1/4 cup light sour cream
- 2 Tbsp mango jam
- 1/2 tsp old bay seasoning
- 1/4 tsp cayenne pepper
- 1 Tbsp dried parsley
- 1 Tbsp Dijon mustard
- 2 tsp white wine vinegar
- 1/2 tsp pepper
- 1/4 tsp salt
Instructions
For the Avocado Crab Cakes
- Heat the oven to 400 and spray a baking sheet with olive oil spray.
- Gently combine all the ingredients except the panko breadcrumbs. Add panko 1/2c at a time, until the mixture is dry enough to be made into patties, but not overly dry (you may not use all the panko).
- Form the mixture into 8 patties, pressing firmly. Place on the prepared baking sheet. Lightly spray the tops of each cake with olive oil. Bake for 15-20 minutes until cooked through and gently browned on top.
For the Spicy Mango Sauce
- While the crab cooks, stir together all the ingredients for the sauce. Taste for seasonings and chill until ready to serve.
To Serve
- This recipe yields 8 crab cakes, so, usually 2/person. Serve them warm with the spicy mango sauce and some fresh lemon wedges if desired.
[…] Avocado Crab Cakes are simply to make and easily served with a simply spicy mango sauce. They could easily be made smaller for appetizer bites or left main-dish side to pair up for a delightful Spring-time meal. […]