Caribbean grilled crab cakes

For Crab Cakes

  • ¾ pound crab meat
  • 1 cup plain bread crumbs
  • ¾ cup mayonnaise
  • 1 egg, beaten
  • 2 green onions, minced
  • For Mango Salsa:
  • 1 mango, peeled, pitted and diced
  • 1 red onion, diced
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh cilantro
  • 1 lime, juiced
  • 2 tablespoons vegetable oil

Okay, drain everything out of the crab meat and put it in a bowl. Mix in the bread crumbs, mayo, egg, and green onions. This recipe should make about 16 small crab cakes, if you don’t want small crab cakes then make big ones. Stick the cakes in the fridge for about half an hour.

In another bowl start prepping stuff for the salsa. Combine the mango, onion, basil, cilantro, and lime juice and stick it in the fridge until you’re ready for it.

Make the grill non stick or you’ll be sorry, and heat the grill up to about medium heat. Cook the crab cakes about 4 minutes on each side top it with the salsa and chow down.



Posted in Crab Cake Recipes