Chipotle Crab Cakes with Avocado-Mango Salsa
Recipe type: Healthy Fish and Seafood
Total Time: 25 minutes
Prep: 15 minutes
Cook: 10 minutes
Yield: 4 crab cakes, 2 servings (1 serving is 2 crab cakes)
  • ½ avocado, peeled, pitted, and diced
  • ⅓ cup frozen mango, thawed and diced
  • ⅓ cup frozen sweet corn, thawed
  • 1 lime, juiced
  • 1 tablespoon cilantro, chopped
  • ½ teaspoon minced garlic
  • 1 cup cooked fresh lump crabmeat
  • 1 egg
  • ¼ cup whole wheat breadcrumbs
  • 1 small chipotle pepper in adobo, seeded and finely diced (available in small cans in the international foods aisle)
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1½ tablespoons olive oil
  • Salt and freshly ground black pepper
  1. To make the avocado-mango salsa, add the following to a large bowl: the diced avocado, diced mango, corn, lime juice, chopped cilantro, and minced garlic. Season with a pinch of salt and pepper, and stir until well combined.
  2. To make the crab cakes, add the following to a mixing bowl: the crabmeat, egg, breadcrumbs, diced chipotle pepper, garlic powder, and paprika. Season with a pinch of salt and pepper, and stir until mixture is well combined.
  3. Shape handfuls of the crabmeat mixture into four, round, half-inch thick patties.
  4. Heat the olive oil in a large sauté pan over medium-high heat. Cook the crab cakes until edges begin to look golden, about 4-5 minutes. Flip and cook the the other side, about 3-5 minutes more.
  5. Top each crab cake with spoonfuls of avocado-mango salsa, and serve.
Nutrition Information
Serving size: 2 Calories: 371 Fat: 22.1g Saturated fat: 3.5g Trans fat: 0g Carbohydrates: 23g Sugar: 6.2g Sodium: 285mg Fiber: 5.4g Protein: 23.5g Cholesterol: 167mg
Recipe by Jen Elizabeth's Journals at