Published . Last updated by Judy Purcell 34 Comments
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Crab Cakes with Mango-Lime Cashew Sauce is a simple, elegant recipe for an easy Valentineappetizer or entree.
Make your dine-in date night irresistibly delicious!
Valentine’s Day has become a favorite time for us to cook together. Planning a menu and creating a romantic dinner at our own table means no crowds, no pressure, and dress as you please.
Crab makes any meal feel like a celebration and we adore how uncomplicated, yet extraordinary it is. Wrapped in a crisp exterior, this recipe highlights sweet crab with savory spices and marries beautifully with the mango, lime, and chipotle flavors of the sauce.
These crab cakes need a couple of hours to chill and set once prepped, so be sure to figure that into the time you allow. The easiest thing to do is prep them the day before so there’s no pressure when it comes to making dinner.
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How to Serve Crab Cakes
It’s important to consider flavors and textures to complement crab cakes so the subtle, sweet flavor of the crab meat stands out.
Appetizers – Garnishes like our garlic aioli, sweet chili sesame sauce, or this mango-lime cashew sauce add a touch of spice to balance the sweetness of the crab and contrast the crunchy coating.
Breakfast – I haven’t decided which I like better, crab cakes for dinner or the leftovers under a poached or sunny side egg for breakfast the next day. I guess the best answer is, make enough so you can have both!
Salads – Tender greens are ideal as a side or main salad. Arugula is especially light and tender with a unique peppery flavor to enhance the crab cakes and dressing (shown in photo below). To make the cashew sauce into a salad dressing, thin with 1 tablespoon oil and 1 or 2 tablespoons water.
Main Course – Enjoy Crab Cakes with Mango-Lime Cashew Sauce with a side of roasted asparagus (you’ll love the sauce on that too!) and fingerling potatoes for an easy date night dinner in.
Specialty Diet Variations
- Gluten-Free: For those with celiac, use certified gluten-free condiments and GF panko crumbs
or crushed nuts for the coating. - Paleo: Use a Dijon-style mustard without sugar and substitute crushed pecans for the panko crumbs.
- Keto / Low-Carb: Use a Dijon-style mustard without sugar, substitute crushed pecans for the panko crumbs, AND enjoy with Roasted Garlic Aioli or Gochujang Aioliin place of the mango sauce.
or crushed nuts for the coating.
and substitute crushed pecans for the panko crumbs.
Crushed pecan coating for a Paleo diet-friendly crab cake salad. Dressing is made by thinning the sauce with a little oil and water.
Tips for Making the Best Crab Cakes
- Select lump crab because you’ll want some larger, meatier pieces in there for the best texture. Blue crab is the tastiest option with a delicate, sweet seafood flavor.
- Prep-ahead, cover and store in the fridge for up to 48 hours to make dinnertime even easier.
- Bring to room temp for 15-20 minutes before cooking so the middle has a chance to get hot before the coating browns too much.
- Reheat gently by allowing the leftover crab cakes to come to room temp for 15-20 minutes. Heat a skillet over medium heat with a light coating of oil. Once hot, reduce heat to medium-low and gently warm the crab cakes in the skillet for about 3 minutes on each side.
- Freeze uncooked crab cakes without the coating for up to 1 month. Defrost in the refrigerator and coat just before cooking. Note, raw onion intensifies in flavor when frozen.
- Freeze cooked crab cakes for up to 3 months. Defrost in the fridge and follow the reheat instructions above for best results.
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Crab Cakes with Mango-Lime Cashew Sauce
A simple, elegant choice for a Valentine dinner as a starter or entree. Panko crumbs create a crisp exterior for sweet crab with savory spices.
Prep Time30 minutes mins
Cook Time25 minutes mins
Chilling Time2 hours hrs
Total Time55 minutes mins
Course: Appetizer, Main Course
Cuisine: American
Servings: 8 crab cakes
Author: Judy Purcell
Ingredients
For the Crab Cakes:
- 1 large large egg , lightly beaten
- 1/4 cup chopped green onions , white and light green part
- 1/4 cup finely diced red or yellow bell pepper
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons mayonnaise
- 2 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- 1/8 rounded teaspoon sea salt
- 1/8 teaspoon ground chipotle pepper
- 16 ounces lump crab meat , picked through for shell debris
- 3/4 cup panko breadcrumbs , or crushed pecans (for gluten-free, Paleo)
- olive oil
For the Mango-Lime Cashew Sauce:
- 10 ounces mango , peeled, removed from seed
- 1/2 cup raw cashews
- 3 tablespoons freshly squeezed lime juice , plus more as desired
- 1/2 clove garlic
- 1 teaspoon Dijon-style mustard
- 1 teaspoon hot sauce , chipotle Tabasco or gochujang paste
- 1/4 rounded teaspoon ground coriander
- 1 tablespoon extra-virgin olive oil
- 1/4 rounded teaspoon sea salt , to taste
Special Equipment:
- food processor
US Customary - Metric
Instructions
For the Crab Cakes:
Pick through crab and remove any shell debris. Mix the first nine ingredients together and gently fold into crab meat.
Divide mixture into eight even amounts. Use your hands to gently form mixture into evenly sized balls. Roll in panko bread crumbs to coat and gently press into a flat patty. Mixture will be a little delicate, but should not fall apart. Cover and chill in the refrigerator for 2 hours (this helps them set).
Remove from the refrigerator and allow to come to room temperature for 15 to 20 minutes before cooking. Heat 2 to 3 tablespoons olive oil in a skillet over medium heat. Reduce heat to just under medium and cook crab cakes 2-3 minutes on each side until golden brown, adding oil as needed.
For the Mango-Lime Cashew Sauce:
Place all the sauce ingredients in a food processor and blend until pureed and smooth. If the sauce is made in advance and refrigerated, allow to come to room temperature so it isn't cold when served.
Spoon the sauce onto a plate and place the crab cakes on top of the sauce or serve on the side at the table.
Notes
Mangoes vary, seasoning may need to be adjusted depending on ripeness and size of mango.
To make this recipe with pecans instead of bread crumbs,heat should be turned to medium-low once the skillet is hot to avoid burning the nuts before the middle is heated through. Cook the pecan coated crab cakes for 2-3 minutes on each side. See salad photo for example.
To make the cashew sauce into a salad dressing, thin with 1 tablespoon olive oil and 1 or 2 tablespoons water.
Tips for Making the Best Crab Cakes
- Select lump crab because you'll want some larger, meatier pieces in there for the best texture. Blue crab is the tastiest option with a delicate, sweet seafood flavor.
- Prep-ahead, cover and store in the fridge for up to 48 hours to make dinnertime even easier.
- Bring to room temp for 15-20 minutes before cooking so the middle has a chance to get hot before the coating browns too much.
- Reheat gently by allowing the leftover crab cakes to come to room temp for 15-20 minutes. Heat a skillet over medium heat with a light coating of oil. Once hot, reduce heat to medium-low and gently warm the crab cakes in the skillet for about 3 minutes on each side.
- Freeze uncooked crab cakes without the coating for up to 1 month. Defrost in the refrigerator and coat just before cooking. Note, raw onion intensifies in flavor when frozen.
- Freeze cooked crab cakes for up to 3 months. Defrost in the fridge and follow the reheat instructions above for best results.
Nutrition
Calories: 184kcal | Carbohydrates: 11g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 51mg | Sodium: 589mg | Potassium: 276mg | Fiber: 1g | Sugar: 6g | Vitamin A: 705IU | Vitamin C: 27mg | Calcium: 47mg | Iron: 1.4mg
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