Baked crab cakes with mango avocado salad

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Easy but elegant, quick for a busy night but special enough for celebrations!

  • Author: Judy Barbe
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 28 minutes
  • Yield: 6
  • Category: Dinner
  • Method: Oven baked
  • Cuisine: seafood


Crab Cakes

  • 12-16 ounces crab, canned or refrigerated package lump crabmeat, drained

  • 2/3 cup whole-grain saltine crackers, finely crushed or processed in food processor, about 18 crackers

  • 1 egg

  • 2 tablespoons mayonnaise

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon lemon zest

  • 1 tablespoon Dijon mustard

  • 1 ½  teaspoons Old Bay seasoning

  • 1/2 teaspoon Worcestershire

  • 3-5 dashes hot sauce (Tabasco)  


Avocado Mango Salad

  • 1 ripe avocado, diced

  • 1 mango, peeled, diced

  • 1 tablespoon white, red, rice or apple cider vinegar

  • 2 tablespoons olive oil

  • 2 handfuls mesclun mix, butter lettuce, or baby spinach 



Crab Cakes: Mix egg, mayonnaise, parsley, lemon, lemon zest, mustard, Old Bay, Worcestershire, and hot sauce together. Gently fold in crab and crackers. If you have time, refrigerate 30 minutes or more (even overnight). Shape into 6 crab cakes. A cookie scoop helps form even cakes. Sprinkle with Old Bay.

Bake Heat oven to 450℉. Line baking sheet with parchment or silicon mat, or spray with cooking spray. Bake crab cakes 11-13 minutes, or until 165℉. 

Or pan fry in 2 teaspoons ol for 3 minutes, flip, cook 2 minutes, until golden.

Mango Avocado Salad: Stir avocado and mango together. Drizzle vinegar and oil over. 


Serve: Place lettuce on plate, spoon mango mixture over lettuce and top with crab cakes.



This recipes makes 6 crab cakes. Keep leftovers up to 5 days in the refrigerator.

Use canned or refrigerated crab

Regular saltines can be used rather than whole-grain. Or use unseasoned bread crumbs.


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