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    Home » Appetizers » Crispy Tex-Mex Crab Cakes with Strawberry Mango Salsa

    Crispy Tex-Mex Crab Cakes with Strawberry Mango Salsa

    Published: Apr 29, 2017 · Modified: Mar 1, 2018 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 3 Comments

    Jump to Recipe Print Recipe
    Tex Mex Crab Cakes with Strawberry Mango Salsa

    These Crispy Tex-Mex Crab Cakes are packed with fresh crab, red pepper, onion, garlic, cilantro and jalapeño. Delicious served with Strawberry Mango Salsa.
    Tex-Mex Crab Cakes with Strawberry Mango Salsa on a white plate with a spoonful of colourful mango salsa

    The next few months bring lots of fun holidays and special days. It's time for deck parties, potlucks and picnics! Finger foods and small appetizers are fun to serve any time of the year, but especially when you're outdoors enjoying the warmer weather. These Crispy Tex-Mex crab cakes will be on the menu at my next appetizer party. They're an appetizer that you can make ahead of time, freeing you up to look after those things that have to be done at the last minute.

    Tex-Mex Crab Cakes with Strawberry Mango Salsa with a bowl of mango salsa in the background

    I use my Bangkok Crab Cakes with Spicy Dip recipe often. It's an Asian flavoured crab cake that we love,  but this time I opted for Tex-Mex Crab Cakes. I flavoured them with peppers, onions, garlic, and  jalapeños and served them with a fruit-filled Strawberry Mango Salsa.

    A bowl of Strawberry Mango Salsa with a quartered lime nearby

    Fresh crab is always best, but you can use frozen crab, too. Thaw it and drain any excess liquid before combining with the remaining ingredients. Mix everything in one bowl, form into small crab cakes and coat with Panko crumbs. Refrigerate until serving time, then fry for 3 - 5 minutes on each side. Drain on paper towel and serve with salsa.

    Last week, I ordered crab cakes in a high-end restaurant. I was so disappointed to find that they were mostly made of bread crumbs, with a little crab tossed in! This recipe is the opposite. These Tex-Mex Crab Cakes are packed with crab and seasoned with a small amount of other ingredients. And best of all, unlike traditional Maryland crab cakes, these have no mayo! Adding two egg whites means they hold together beautifully and don't fall apart in the pan.

    Can you bake these Tex-Mex Crab Cakes instead of frying them?

    Yes! They may not be as crispy, but they will still be delicious. Bake at 350°F. for 20 - 25 minutes or until golden brown.

    Tex-Mex Crab Cakes on a plate with a bowl of Strawberry Mango Salsa

    Keeping a Tex-Mex theme at this appetizer party, I also served this Prawn Cocktail with Pineapple Jicama Salad,

     Grilled Prawn Cocktail with Pineapple Jicama Salad

    a platter of these Smoked Salmon Crostini with Whipped Honey Lemon Goat Cheese,

    Smoked Salmon Crostini with Whipped Honey Lemon Goat Cheese on a black background

    a tray of these Loaded Sheet Pan Nachos,

    Loaded Sheet Pan Nachos with Black Beans and Avocado Cream.

    and finished the meal with a Tropical Fruit Salad with Honey Mint Lime Syrup.

     Tropical Fruit Salad with honey, mint and lime syrup in a large bowl with mint leaves

    With Cinco de Mayo, Mother's Day and long weekends on the horizon, I hope this gives you a few ideas for your spring and summer entertaining.

    Tex-Mex Crab Cakes with a spoonful of mango salsa

    Tex-Mex Crab Cakes with Strawberry Mango Salsa

    These CrispyTex-Mex Crab Cakes are packed with fresh crab, red pepper, onion, garlic, cilantro and jalapeño. Delicious served with Strawberry Mango Salsa.
    Print Pin Rate
    Course: Appetizer
    Cuisine: Tex-Mex
    Prep Time: 30 minutes
    Cook Time: 10 minutes
    Total Time: 40 minutes
    Servings: 12
    Calories: 87kcal
    Author: Elaine
    Prevent your screen from going dark

    Ingredients

    Crab Cakes

    • 1 cup crab meat, fresh, frozen and thawed, or canned
    • 2 egg whites
    • 2 cloves garlic, minced
    • ¼ cup red bell pepper, finely chopped
    • 1 tablespoon green onion, finely chopped
    • 1 tablespoon jalapeño pepper, minced
    • 2 tablespoon cilantro, minced
    • 1 tablespoon cornstarch
    • 2 teaspoon paprika
    • ½ teaspoon sea salt
    • ½ teaspoon freshly ground pepper
    • 1 ¼ cups Panko crumbs, gluten-free if necessary

    Strawberry Mango Salsa

    • ¾ cup strawberries finely diced
    • ¾ cup mango finely diced
    • ¼ cup cucumber finely diced
    • ¼ cup red onion finely diced
    • 1 tablespoon cilantro minced
    • 1 tablespoon jalapeño pepper minced (optional)
    • 2 tablespoon lime juice
    • 1 teaspoon lime zest

    Instructions

    Crab Cakes

    • In a medium bowl, gently break apart the crab meat. Whisk two egg whites and add to bowl along with remaining ingredients except 1 cup Panko crumbs.
      Fold together gently until well combined without over mixing.
      Form into 1-inch patties about ¾ inch thick. Coat with Panko crumbs and place on a baking sheet.
      Refrigerate while you prepare the salsa.
      Heat a skillet over medium-high heat. Add oil and heat until it ripples. Carefully add the crab cakes. Fry on one side for 4 - 5 minutes or until lightly browned. Turn and fry on the other side for 3 - 4 minutes. Internal temperature should register 145°F.

    Strawberry Mango Salsa

    • Combine all ingredients in a small bowl. Garnish with lime zest. Serve with crab cakes.

    Notes

    Adding jalapeño to the salsa is optional as the crab cakes have a little heat of their own.
    Calorie count is for 1 crab cake, not including the salsa

    Nutrition

    Serving: 1crab cake | Calories: 87kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Cholesterol: 11mg | Sodium: 289mg | Potassium: 55mg | Vitamin A: 305IU | Vitamin C: 6.9mg | Calcium: 8mg | Iron: 0.2mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!
    Nutrition Facts
    Tex-Mex Crab Cakes with Strawberry Mango Salsa
    Amount Per Serving (1 crab cake)
    Calories 87 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Cholesterol 11mg4%
    Sodium 289mg13%
    Potassium 55mg2%
    Carbohydrates 14g5%
    Protein 3g6%
    Vitamin A 305IU6%
    Vitamin C 6.9mg8%
    Calcium 8mg1%
    Iron 0.2mg1%
    * Percent Daily Values are based on a 2000 calorie diet.

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    More Appetizers and Finger Food Recipes

    • Easy Lemon Curd Fruit Dip
    • Easy Make-Ahead Smoked Salmon Dip (Small Batch)
    • Smoked Salmon Crostini with Whipped Goat Cheese
    • Cranberry Walnut Beggars' Purses Appetizer

    Reader Interactions

    Comments

    1. Dierdre

      July 24, 2019 at 4:26 pm

      5 stars
      I made these last week for a summer party with fresh crab. Everyone loved them. I'll be keeping this recipe and making it again!

      Reply
    2. Kari Peters

      May 11, 2017 at 4:45 pm

      5 stars
      We're on the same page with the strawberry mango salsa, I don't know how we're always doing that, but it's pretty neat! I love that you put yours over crab cakes, they're pretty much my favorite food ever!

      Reply
      • Flavour & Savour

        May 11, 2017 at 6:17 pm

        I know, I know! It's funny how often we're making the same things! And the same week you posted spring rolls, guess what I made?

        Reply

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    Elaine from Flavour and Savour

    Welcome! I'm Elaine

    I create delicious gluten-free recipes that everyone can make. I’m here to show you that gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

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