Crab and Mango Cake


  • 1/2 pound jumbo lump crabmeat
  • 1/2 pound claw crabmeat
  • 1/4 cup diced red onions
  • 1/4 cup diced celery
  • 1/4 cup red bell pepper
  • 1/2 cup diced mango
  • 1/2 cup mayonnaise
  • 1/4 cup Creole mustard
  • 1/4 cup chopped parsley
  • Salt and pepper to taste
  • 1 egg
  • 1 cup bread crumbs
  • 1 cup oil

Chipotle Remoulade Sauce 

  • 1 cups mayonnaise
  • 1/4 cup Creole mustard
  • 1/2 tbsp lemon juice
  • 2 tbsp chipotle paste
  • Salt and black pepper to taste


In a mixing bowl combine all ingredients expect to bread crumbs and oil. Blend carefully, being careful not to break the lumps of crabmeat. Dust in enough bread crumbs to hold the mixture together and pick up most of the moisture. Form the crab mixture into round patties, approximately one half inch thick and two and a half inches in diameter. Coat the outside of each crab cake lightly with remaining bread crumbs and pan fry on each side until golden brown. Serve with Chipotle remoulade sauce.

Courtesy of: 
Latil's Landing at Houmas House