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Pan-Fried Crab Cakes with Chili-Lime Dressing, Mango-Cucumber Relish and Mixed Greens Recipe

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This recipe for Pan-Fried Crab Cakes with Chili-Lime Dressing, Mango-Cucumber Relish and Mixed Greens, by , is from A Little Bit of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kelly Linse
Added: Saturday, August 16, 2008


4 1/2 T. unsalted butter, melted and cooled slightly
3 T. mayonnaise
1 1/2 T. fresh lemon juice
1 1/2 T. fresh virgin olive oil
1 T. chopped green onions
1 T. chopped chives
1 T. chopped fresh parsley
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. cayenne
1 lb. jumbo lump crab meat, canned
6 T. fine dry bread crumbs
1/3 cup all-purpose flour
1 large egg
2 T. milk
1 1/2 cup panko bread crumbs
1/2 cup vegetable oil
1 recipe Mango - Cucumber Relish (below)
1 recipe Chili-Lime Dressing (below)
Baby greens for garnish

Combine butter, mayo, lemon juice, olive oil, greens, chives, and parsley in a bowl of a food processor and process until well blended and slightly thickened. Add the salt, pepper, and cayenne, and process for 15 seconds to blend. Transfer to a medium bowl with the crabmeat and bread crumbs and fold gently to mix being careful not to break up the lumps.

Form the crab meat mixture into eight 2 1/2 to 3 inch round cakes and pack gently. Place on the prepared baking sheet and cover with plastic wrap. Refrigerate for 2 hours.

Place the flour in a small, shallow dish. In a separate bowl, whisk together the egg and milk to make an egg wash. Place the panko in a third shallow dish.

Dredge each crab cake in the flour mixture, then in the egg wash, and then in the panko crumbs, shaking to remove any excess breading. Set aside.

Heat 1/4 cup of the oil in a large, heavy skillet over medium heat. Pan fry the crab cakes three or four at a time until golden brown, about 4 1/2 minutes per side. Add more oil as needed. Drain the crab cakes on paper towels.

To serve, arrange two crab cakes on each of the four plates and top with 2 T. of the Mango Cucumber Relish. Drizzle the Chili Lime Dressing around the crab cakes, garnish each plate with greens and serve immediately.

Mango Cucumber Relish: 1 1/2 cup peeled and diced mangos, 1/2 cup peeled and seeded and diced cucumbers, 1/4 cup seeded and diced red bell peppers. 1 T. rice wine vinegar, 1 1/2 tsp. extra virgin olive oil. Toss and cover until ready to serve.

Chili Lime Dressing: 6 T. chili garlic sauce, 2 T. fresh lime juice, 2 tsp sesame seeds toasted, 3/4 tsp. sesame oil, 1/4 cup olive oil. Combine the ingredients except olive oil. Whisk, slowly adding olive oil and then set aside until ready to serve.

Personal Notes:
Personal Notes:
These are SO good. Kelly got this recipe from a friend at a Bunko party and had to share it. I am so glad she did. They are so elegant. A couple of tips: Spend the extra money and get the canned lump crab meat-seafood counters at larger grocery markets; do not make these without the Japanese Panko bread crumbs. They are coarse in texture, and make an excellent crispy coating on these.




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