real life test kitchen: crispy cilantro crab cakes with mango jalapeño relish

Not much for cooking myself, I seem to be doing quite well making friends with those who are willing to occasionally feed me! One such person is Megan B., whose culinary skills get a marvelous workout on the fresh seafood available locally. Though I will attest that these crab cakes taste amazing even when you used canned crab. –Mary T.

This dish was born in a tiny hotel room with a kitchenette during one of our first vacations to Seattle (which we now call home). We were fortunate enough to visit smack dab in the middle of Dungeness crab season, and seeing all of those beautiful crabs at the market inspired me to make these cakes. The sweet Pacific crab is what this dish was originally made with, though any crab you can get your hands on will suffice. Trust me, I’ve even made them with the high-quality canned stuff and they turned out super tasty. Make sure you make the relish in advance — in fact, make more. It’s awesome on top of grilled halibut or chicken breasts or just with tortilla chips! –Megan B. Click for Megan’s recipes!

Crispy Cilantro Crab Cakes (serves 6-8 as appetizer, 4 as entree)
1 lb. lump crab meat
1 cup Panko bread crumbs
1/4 cup cilantro, finely chopped
3 green onions, chopped
1 egg, whisked
Salt and pepper to taste (approx. 1/2 tsp salt)
Grape seed or canola oil for frying

In a large mixing bowl, combine crab, Panko and herbs. Season with salt and pepper and fold in the egg. Let mixture rest for 10 minutes. Form mixture into 6-8 patties. Make sure to press firmly; they take a bit of force to hold them together. Pan fry in 1/4 inch grape seed or canola oil over medium high heat, approx. 4 minutes per side or until nicely golden brown (careful not to burn yourself on the flip). Serve hot with mango jalapeno relish. You can also assemble the cakes a few hours in advance and fry them right before serving.

Mango Jalapeño Relish
1 ripe mango, finely diced
1/4 cup cilantro, finely chopped
1/2 red onion, diced
1/4 cup jalapeño (jarred in brine) diced
1/2 lemon, juiced

Combine ingredients together in a mixing bowl. Let marinate at least 30 minutes or overnight, if desired. The longer it rests, the better!

From our partners

Looks delicious! I’m a big fan of different relishes and yes i will steal your recipe!

Megan B

Thanks Erika! Steal away!