Louisiana Crab Cakes with Grilled Sweetcorn and Mango Salsa

Flavorful crab patties served with a charred corn and mango salsa, chilled to firm then fried until golden and crisp.

Dinner Seafood Summer Crab Salsa

Estimated Nutrition

Calories

455.1

kcal / serving

1820.4 kcal total

Carbs

49.6g

per serving

198.5 g total

Fat

13.1g

per serving

52.4 g total

Protein

34.7g

per serving

138.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Eggs

medium, free-range, beaten

Fruits

piece

Mango

finely diced

piece

Lime

juice only

piece

Lime

cut into wedges for garnish

GrainsCereals

110

Plain Flour

110

Panko Breadcrumbs

NutsSeeds

tbsp

Coriander

fresh, roughly chopped

OilsFats

tbsp

Vegetable Oil

Seafood

500

Crabmeat

fresh white

Vegetables

200

Potato

mashed

piece

Red Pepper

finely diced

piece

Green Pepper

finely diced

piece

Spring Onions

finely chopped

piece

Red Chilli

fresh, finely chopped

piece

Corn On The Cob

bunch

Spring Onions

finely sliced

0.5

piece

Cucumber

finely diced

piece

Red Chilli

finely chopped

Method

Mix crabmeat, potato, peppers, spring onions, and chilli in a bowl with seasoning.

Shape the mixture into thick patties with wet hands and chill for 30 minutes.

Coat patties in flour, then egg, then breadcrumbs and return to the fridge.

Preheat your oven to 200°C.

Griddle the corn on the cob for 8-10 minutes until charred.

Remove corn from the heat and allow it to cool.

Cut kernels from the cob and mix with remaining salsa ingredients in a bowl.

Fry crab cakes in oil for 3-4 minutes per side, then bake for 5 minutes.

Serve the crab cakes on a bed of salsa with lime wedges.