Caribbean Grilled Crab Cakes

Caribbean Grilled Crab Cakes Absolutely delicious! I have made these in a skillet as well and they taste just as delicious as on the grill. I prefer to use fresh crabmeat, but you can use whatever is on hand.


Original recipe yields 16 servings
The ingredient list now reflects the servings specified

For Crab Cakes:
For Mango Salsa:

Time Details

    PREP : 20 mins

    COOK : 10 mins

    TOTAL : 30 mins

    SERVING : 16

    YIELD : 16 crab cakes

  • Drain the crabmeat. In a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, green onions, hot sauce, and salt and pepper until combined. Shape the mixture into 16 small cakes. Refrigerate for 30 minutes.

  • Meanwhile, in a small bowl combine the diced mango, onion, basil, cilantro, lime juice, jalapeno (if using), and salt and pepper. Refrigerate until ready to use.

  • To grill: Preheat grill for medium heat and lightly oil the grate or a grill basket. Grill about 8 minutes, turning once.

  • To pan-fry: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook crab cake patties until crisp and golden brown on both sides, about 4 minutes per side.

  • Top crab cakes with mango salsa and enjoy.

Per Serving: 157 calories; protein 6.4g; carbohydrates 8.9g; fat 10.9g; cholesterol 31.7mg; sodium 195.4mg.