Mini Crab Cakes with Mango-Habanero Sauce
These Mini Crab Cakes are a perfect bite-sized treat, packed with tender lump crab meat and lightly seasoned for a delicate, savory flavor. Paired with a vibrant mango-habanero sauce that balances sweet and spicy notes, they’re an irresistible option for appetizers or party platters.
Recipe - Pineville #609
Mini Crab Cakes with Mango-Habanero Sauce
Prep Time40 Minutes
Servings12
Cook Time20 Minutes
Ingredients
1 egg
2 Tbs mayonnaise
1 Tbs fresh parsley, minced
2 tsp Worcestershire sauce
2 tsp lemon juice
1 tsp mustard powder
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp sweet paprika
8 oz lump crab meat
1/2 cup panko breadcrumbs
lemon wedges, for serving
microgreens and habanero slices, for garnish
1 1/4 cups mango pulp (about one mango)
3 to 5 habanero peppers, seeds and stems removed
4 cloves garlic
1 shallot
3 Tbs honey
1/4 cup orange juice or lime juice
1/4 cup seasoned rice vinegar or apple cider vinegar
1/2 tsp kosher salt
Directions
- Preheat oven to 400° F. Line a baking sheet with parchment paper. In a large bowl, combine the egg, mayonnaise, parsley, Worcestershire sauce, lemon juice, mustard powder and seasonings. Stir the mixture until smooth. Add the crab meat, and stir gently. Fold in the breadcrumbs.
- Spoon out a heaping tablespoon, and form into a patty. Place on a baking sheet. Repeat with remaining batter for 12 total patties. Bake for 20 minutes or until tops are golden.
- Place the mango pulp, habanero peppers, garlic, shallot, honey, citrus juice and vinegar in a high-powered blender. Blend until smooth. Pour into a saucepan. Stir in the salt. Bring the mixture to a simmer. Cook for about 15 minutes until it begins to reduce, stirring occasionally. Remove from heat, and let cool.
- Before serving, squeeze a lemon wedge over the crab cakes. Garnish with microgreens and habanero slices. Serve the crab cakes with the mango sauce.
Nutritional Information
Per Serving (1): Calories: 100, Fat: 3 g (1 g Saturated Fat), Cholesterol: 20 mg, Sodium: 370 mg, Carbohydrates: 16 g, Fiber: 1 g, Protein: 3 g.
40 minutes
Prep Time
20 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Brookshire's Large White Eggs - 6 Each
$2.78$0.46 each
Hellmanns Mayonnaise - 30 Ounce
$6.48 was $6.98$0.22/oz
Fresh Parsley - 1 Each
$0.98
Brookshire's Worcestershire Sauce - 10 Fluid ounce
$2.38$0.24/fl oz
Pompeii 100% Juice, Lemon - 4 Fluid ounce
$1.48$0.37/fl oz
Colman's Mustard Powder, Double Superfine - 2 Ounce
$3.98$1.99/oz
Not Available
Not Available
McCormick Paprika - 2.12 Ounce
$3.48$1.64/oz
Not Available
Progresso Bread Crumbs, Crispy, Plain, Panko - 8 Ounce
$2.28 was $2.48$0.29/oz
Fresh Organic Lemons - 2 Pound
$3.98$1.99/lb
Not Available
Fresh Mango, Red - 1 Each
$0.98
Not Available
Spice World Garlic, Fresh, Bulbs - 5 Each
$3.28$0.66 each
Fresh Onion, Shallots - 0.3 Pound
$0.89 avg/ea$2.98/lb
Brookshire's Clover Honey - 12 Ounce
$4.48$0.37/oz
Simply Orange Pulp Free Orange Juice - 11.5 Fluid ounce
$2.18$0.19/fl oz
Brookshire's Apple Cider Vinegar - 16 Fluid ounce
$2.98$0.19/fl oz
Not Available
Nutritional Information
Per Serving (1): Calories: 100, Fat: 3 g (1 g Saturated Fat), Cholesterol: 20 mg, Sodium: 370 mg, Carbohydrates: 16 g, Fiber: 1 g, Protein: 3 g.
Directions
- Preheat oven to 400° F. Line a baking sheet with parchment paper. In a large bowl, combine the egg, mayonnaise, parsley, Worcestershire sauce, lemon juice, mustard powder and seasonings. Stir the mixture until smooth. Add the crab meat, and stir gently. Fold in the breadcrumbs.
- Spoon out a heaping tablespoon, and form into a patty. Place on a baking sheet. Repeat with remaining batter for 12 total patties. Bake for 20 minutes or until tops are golden.
- Place the mango pulp, habanero peppers, garlic, shallot, honey, citrus juice and vinegar in a high-powered blender. Blend until smooth. Pour into a saucepan. Stir in the salt. Bring the mixture to a simmer. Cook for about 15 minutes until it begins to reduce, stirring occasionally. Remove from heat, and let cool.
- Before serving, squeeze a lemon wedge over the crab cakes. Garnish with microgreens and habanero slices. Serve the crab cakes with the mango sauce.