Crab Cakes With Mango-Avocado Relish

Spoil guests at your next party with these savory crab cake bites, made with fresh sweet crab meat and topped with a crunchy mango-avocado relish that’s delicious enough to serve on its own. The elegant mini crab cakes are perfect for Easter or Mother’s day brunch or at a cocktail party paired with a cold adult beverage or two. 

What kind of meat is best for crab cakes?

While we call for jumbo lump crab meat, which consists of the largest pieces of meat (and is the most expensive), regular lump crab meat, consisting of smaller pieces of crab, would work well too.

No matter what kind of crab you use, we suggest always picking through the crab with your hands to check for stray bits of shell or cartilage. 

Are crab cakes good or bad for you? 

Crab meat by itself is low in fat and calories but is a bit high sodium (and cholesterol). When made into cakes, it depends on what else is mixed with the crab and how much fat is used to cook them. If you’re concerned, your best bet is to consider them a special-occasion treat.

Our addition of chopped ripe mango, creamy avocado, and crunchy cucumber not only complements the flavors of the crab, but it also gives your guests something else tasty to munch on to balance out the dish. It might even slow them down long enough for you to snag one or two for yourself!