Crab Cakes with Mango Slaw and Lemon Vinaigrette with EVOO

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Using fresh local seasonal crab meat is the best choice for this dish, but if you can’t find any, use the best canned crab meat from the refrigerated section of your supermarket. Avoid buying snow crab or crab meat that is sold on the aisles of your store.

This dish makes a wonderful first course for dinner, or have it for a light and delicious lunch.


For the Crab Cake:
1/4 of a red bell pepper, finely diced
1/4 of a yellow bell pepper, finely diced
1 teaspoon Extra Virgin Olive Oil
1 pound fresh crab meat, checked for shells
1/4 cup toasted pine nuts
1 – 2 tablespoons fresh minced tarragon
2 tablespoons minced fresh Italian parsley
3 green onion, (use both the white and green parts), finely diced
1/3 cup low-fat mayonnaise
Squeeze of fresh lemon juice
1 cup panko, divided
Premium Blended Oil, for frying

For the Slaw
1/2 of a head of green cabbage, finely sliced
1 mango, peeled and finely sliced and then cut into matchstick pieces
1/2 jicama, peeled, finely sliced and then cut into matchstick pieces
3 tablespoons finely diced red bell pepper
2 tablespoons minced green onion
1 teaspoon finely minced fresh ginger root
Minced fresh cilantro, optional

For the Vinaigrette
1/4 cup fresh squeezed lemon juice
1/3 cup COLAVITA Extra Virgin Olive Oil
1 teaspoon sugar
1 teaspoon Dijon mustard
Salt and freshly ground pepper, to taste


Prepare the Crab Cakes:
1. In a small saute pan, heat the oil and saute the peppers until just softened. Allow to cool.
2. In a large bowl, combine the crab meat, pine nuts, tarragon, parsley, cooled bell peppers, onions, mayonnaise, lemon juice and 1/2 cup of the panko. Mix well, (the mixture should just hold together). Form into 8 balls, and roll in the remaining panko. Flatten into a disk. In a large skillet, heat the oil to medium hot (the oil should be about 1/4 inch deep); add the crab cakes; cook, turning once, until browned on both sides and heated through. Set-aside.
Cook’s Note: Avoid turning the crab cakes more then once, they are very delicate and turning too often may cause them to fall apart).

Make the Slaw:
1. In a small bowl, whisk together the vinaigrette ingredients.
2. In a large bowl, combine the slaw ingredients. Pour the dressing over and mix well. (You can make the slaw a day or two in advance, keep covered in the refrigerator).

To Serve: Place a mound of slaw on a plate and top with a crab cake. Serve with a lemon wedge, if desired.

Serves 8 as a first course, or 4 as a lunch.

Per Serving: 244 Calories; 15g Fat (2g Sat, 8g Mono, 3g Poly); 13g Protein; 4g Dietary Fiber; 48mg Cholesterol; 370mg Sodium. Food Exchanges: 1 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat.

Origin: From the Kitchen of LindySez

Crab Cakes with Mango Slaw and Lemon Vinaigrette with EVOO, 4.4 out of 10 based on 18 ratings

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