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Caribbean Grilled Crab Cakes

Caribbean Grilled Crab Cakes

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    1 h
JULIEP

JULIEP

Absolutely delicious! I have made these in a skillet as well and they taste just as delicious as on the grill. I prefer to use fresh crabmeat, but you can use whatever is on hand.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Drain the crabmeat. In a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, green onions, hot sauce, and salt and pepper until combined. Shape the mixture into 16 small cakes. Refrigerate for 30 minutes.
  2. Meanwhile, in a small bowl combine the diced mango, onion, basil, cilantro, lime juice, jalapeno (if using), and salt and pepper. Refrigerate until ready to use.
  3. To grill: Preheat grill for medium heat and lightly oil the grate or a grill basket. Grill about 8 minutes, turning once.
  4. To pan-fry: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook crab cake patties until crisp and golden brown on both sides, about 4 minutes per side.
  5. Top crab cakes with mango salsa and enjoy.
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Reviews

sylvaere
38

sylvaere

10/4/2007

These were amazing! I made them for a dinner party and they were a huge hit. I used fake crab meat because I'm allergic to shellfish. Also, I didn't have any chilli sauce so I substituted a jalepeno, and it was perfect. I also added a tomato to the salsa. I'm making these again tonight to impress my mother at another dinner party, and they will definately be a staple in my recipe box. Thanks for the great recipe!!!

Laurie L.
35

Laurie L.

7/8/2009

This was a wonderful recipe. Following my tradition, I stuck closely to the directions and ingredients so that I could give it a fair review after. I used canned crabmeat because it was a lot cheaper, and I also used light mayo to cut down on the calories. For anyone else, I would suggest making the salsa with more mango and less onion. The onion amount was a little overpowering, and we stunk afterwards! I think you can also cut down a lot on the mayo amount--just throw two heaping teaspoons in there, and it will be fine. This is one of the few recipes that takes just a little work, and somehow ends up tasting spectacular. I would even call this recipe "company worthy." One tip--my bowl of crab mixture did NOT make 16 regular crabcakes--it only made 7 small cakes that had medium to low size thickness. The length of the cakes was about the length of the bottom of a water bottle.) It was enough for me and my husband, but if you're cooking for a family, I would suggest doubling the recipe. This is a great recipe to make when you don't have too much time to cook. You can also adjust some things to make it more healthy--ie: light mayo, wheat breadcrumbs, etc. This was a fulfilling meal that did not make us feel lethargic--we were able to go the gym soon after eating. Thanks for posting this!

Saveur
26

Saveur

4/14/2009

This is without a doubt, one of the best recipes I have reviewed on this site. I made the crabcakes exactly as written, they formed beautifully and kept their shape nicely while sauteing. Good ratio of crab to cake, the crab was not overpowered by the other ingredients. This salsa is excellent, I used jarred mango from the produce isle, which made it a snap to put together. I drizzled a little EVOO in to keep everything together. Served over Marrikesh Express mango salsa couscous. Sincere thanks for a great recipe, well done! Update 4/9/09 Grilled these on the BBQ last night, that smokey, grilled taste makes them even better. Held together prefectly. Just terrific!

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