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.

No additional tips available.

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

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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.

Chipotle Crab Cakes with Avocado-Mango Salsa

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