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 - New Iberia #621

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

Servings

Shop Ingredients

Makes 12 servings

1 egg

Brookshire's Large White Eggs - 6 Each

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$2.78$0.46 each

2 Tbs mayonnaise

Hellmanns Mayonnaise - 30 Ounce

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$6.48 was $6.98$0.22/oz

1 Tbs fresh parsley, minced

Fresh Parsley - 1 Each

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$0.98

2 tsp Worcestershire sauce

Brookshire's Worcestershire Sauce - 10 Fluid ounce

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$2.38$0.24/fl oz

2 tsp lemon juice

Pompeii 100% Juice, Lemon - 4 Fluid ounce

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$1.48$0.37/fl oz

1 tsp mustard powder

Colman's Mustard Powder, Double Superfine - 2 Ounce

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$3.98$1.99/oz

1/2 tsp salt

Not Available

1/2 tsp black pepper

Not Available

1/2 tsp sweet paprika

McCormick Paprika - 2.12 Ounce

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$3.48$1.64/oz

8 oz lump crab meat

Not Available

1/2 cup panko breadcrumbs

Progresso Bread Crumbs, Crispy, Plain, Panko - 8 Ounce

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$2.28 was $2.48$0.29/oz

lemon wedges, for serving

Fresh Organic Lemons - 2 Pound

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$3.98$1.99/lb

microgreens and habanero slices, for garnish

Not Available

1 1/4 cups mango pulp (about one mango)

Fresh Mango, Red - 1 Each

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$0.98

3 to 5 habanero peppers, seeds and stems removed

Not Available

4 cloves garlic

Spice World Garlic, Fresh, Bulbs - 5 Each

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$3.28$0.66 each

1 shallot

Fresh Onion, Shallots - 0.3 Pound

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$0.89 avg/ea$2.98/lb

3 Tbs honey

Brookshire's Clover Honey - 12 Ounce

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$4.48$0.37/oz

1/4 cup orange juice or lime juice

Simply Orange Pulp Free Orange Juice - 11.5 Fluid ounce

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$1.98$0.17/fl oz

1/4 cup seasoned rice vinegar or apple cider vinegar

Brookshire's Apple Cider Vinegar - 16 Fluid ounce

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$2.98$0.19/fl oz

1/2 tsp kosher salt

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.