Freshly made crab cakes are such a treat and are so easy to prepare - just mix the ingredients, make patties and cook until crisp. This recipe adds a topping of sweet-spicy, mango salsa. It's the perfect complement to the rich crab cakes. Great for lunch or dinner, 2 crab cakes provide a satisfying 24 grams of protein and 380 calories.


  • Salsa Ingredients:
  • 1
    large ripe mango, peeled and chopped (about 1 cup)
  • 1
    small red bell pepper, finely chopped
  • 1
    large jalapeño chile, stemmed and finely chopped
  • 1/3 cup
    red onion, finely chopped
  • 1 Tbsp.
    fresh lime juice
  • 1/4 cup
    chopped fresh cilantro leaves
  • Crab Cakes Ingredients:
  • 1 pound
    lump or claw crabmeat, picked over
  • 1-1/4 cups
    panko breadcrumbs
  • 1/4 cup
    reduced-fat mayonnaise
  • 1/4 cup
    AllWhites® egg whites
  • 1 tsp.
    Cajun seafood or Old Bay seasoning
  • 2 Tbsp.
  • 2 Tbsp.
    olive oil
  • optional
    fresh lime wedges


  • To make salsa, mix all ingredients in a medium bowl. Set aside.

  • In a medium bowl, mix crab and ¾ cup breadcrumbs. Stir in mayonnaise, AllWhites egg whites and seasoning. Mix together gently but thoroughly; form into 8 patties (about 3 inches in diameter).

  • Place remaining ½ cup breadcrumbs in a shallow dish. Gently dredge each patty in crumbs to lightly coat.

  • Heat half of butter and oil in a large skillet over medium heat until butter is melted. Cook half of the crab cakes 4 to 6 minutes, turning once, until golden brown. Repeat with remaining butter, oil and patties.

  • Serve crab cakes topped with salsa, with lime wedges on the side.

  • Substitute fresh papaya or pineapple for the mango in the salsa.

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  • Lunch
  • Dinner
  • Entrée
  • Apps & Snacks
  • Sauces & Sides
  • Recipes Using AllWhites
  • High Protein
  • >15 Minutes Prep Time