The Crab Cake Guy

Baked Crab Cakes with Spicy Mango Lime Sauce
Courtesy of Brett Moore

Brett Moore’s classic recipe for Crab Cakes and a spicy Mango sauce. The Lime Sauce nicely compliments the luscious jumbo lump crab. I strongly recommend serving this at your next dinner party.

Ingredients

2 tablespoons olive oil
1/2 cup red onion, diced into 1/4-inch pieces
1/2 cup red bell pepper, stem and seeds removed and diced into 1/4-inches pieces
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 Panko (Japanese breadcrumbs) or cracker crumbs (such as Ritz)
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 and diced very fine

Directions

1. 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.
2. Pick through the crabmeat and remove any shell or cartilage you may find.
3. In a large bowl, whisk together the egg, lemon juice, Dijon mustard, mayonnaise, Old Bay, and cayenne.
4. With a rubber spatula, fold in the sautéed vegetables, crabmeat, and Panko or cracker crumbs down gently on each ball to form a cake.
5. 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.)
6. While the crab cakes are baking, make the Spicy Mango Lime Sauce. Place the mango, 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.
7. 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.

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Guy’s recommended reading
Crab Cake Guy’s Crab Cake Recipes