Chipotle Crab Cakes with Avocado-Mango Salsa Recipe

Name: Chipotle Crab Cakes with Avocado-Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 Avocado, Peeled, Pitted, And Diced; ⅓ cups Frozen Mango, Thawed And Diced; ⅓ cups Sweet Corn, Thawed; 1 Lime, Juiced; 1 Tablespoon Cilantro, Chopped; 1/2 teaspoons Minced Garlic; 1 cup Cooked Fresh Lump Crabmeat; 1 Egg; 1/4 cups Whole Wheat Breadcrumbs; 1 Small Chipotle In Adobo, Seeded And Finely Diced (available In Small Cans In The International Foods Aisle); 1/2 teaspoons Garlic Powder; 1/2 teaspoons Paprika; 1- 1/2 Tablespoon Olive Oil; Salt And Freshly Ground Black Pepper

Servings: persons

1/2 Avocado, Peeled, Pitted, And Diced
⅓ cups Frozen Mango, Thawed And Diced
⅓ cups Sweet Corn, Thawed
1 Lime, Juiced
1 Tablespoon Cilantro, Chopped
1/2 teaspoons Minced Garlic
1 cup Cooked Fresh Lump Crabmeat
1 Egg
1/4 cups Whole Wheat Breadcrumbs
1 Small Chipotle In Adobo, Seeded And Finely Diced (available In Small Cans In The International Foods Aisle)
1/2 teaspoons Garlic Powder
1/2 teaspoons Paprika
1- 1/2 Tablespoon Olive Oil
Salt And Freshly Ground Black Pepper

1
To make the avocado-mango salsa, add the following into a large bowl: the diced avocado, diced mango, corn, lime juice, chopped cilantro, and minced garlic.
2
Season with a pinch of salt and pepper, and stir until well combined.
3
To make the crab cakes, add the following into a mixing bowl: the crabmeat, egg, breadcrumbs, diced chipotle pepper, garlic powder and paprika.
4
Season with a pinch of salt and pepper, and stir until mixture is well combined.
5
Shape handfuls of the crabmeat mixture into four, round, half-inch thick patties.
6
Heat the olive oil in a large saute pan over medium-high heat.
7
When oil is hot add the cakes into the pan.
8
Cook the crab cakes until edges begin to look golden, about 4-5 minutes.
9
Flip and cook the the other side, about 3-5 minutes more.
10
Plate them!
11
Top each crab cake with spoonfuls of avocado-mango salsa and serve.
12
Yield: 4 crab cakes, 2 servings (1 serving is 2 crab cakes)

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 Avocado, Peeled, Pitted, And Diced, ⅓ cups Frozen Mango, Thawed And Diced, ⅓ cups Sweet Corn, Thawed, 1 Lime, Juiced, and more.

Yes, Chipotle Crab Cakes with Avocado-Mango Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chipotle Crab Cakes with Avocado-Mango Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions