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Crab Cakes with Mango Pepper Relish

Author: Gaby

Ingredients

For the Crab Cakes:

  • 1/3 cup chopped green onions green parts only
  • ¼ cup mayo
  • 2 eggs
  • 2 tablespoons chopped chives
  • 1 lemon zested and juiced
  • 1 cup panko bread crumbs
  • 2 tablespoons chopped Farmers Garden by Vlasic Dill Chips
  • 1 pound lump crabmeat
  • 2 tablespoons butter

For the Mango Pepper Relish:

  • 1 cup cubed fresh mango
  • ¾ cup chopped red bell pepper
  • ½ cup chopped green onions green parts only
  • 2-3 tablespoons of brine from Farmers Garden by Vlasic Dill Chips

Instructions

  • In a large bowl combine all ingredients for the crab cakes, besides the crabmeat and butter, and whisk together.
  • Add the lump crabmeat, making sure to drain off any excess water from the packaging. Carefully
  • Carefully combine crabmeat and filling with your hands, making sure not to break up the lump pieces of crab.
  • Using a 1-inch cookie scoop, form the mixture into bite sized mini cakes with your hands.
  • Heat the butter in a large skillet over medium high heat. Add the crab cakes to the skillet, a few at a time, and sear for 3-4 minutes on each side until golden brown. Repeat with the remaining crab cakes and continue until all crab cakes are cooked. Set aside until ready to serve.
  • In a medium bowl, toss together the ingredients for the mango pepper relish and serve alongside the crab cakes.