You are here: Home » Recipes » Crispy Crab Cakes with Mango Salsa Crispy Crab Cakes with Mango Salsa Recipe by Candace Floyd Yield 24 pieces Prep 15 minutes Cook 10 minutes Packed with lump crab meat, these crispy cakes are perfect with a side of Mango Salsa. Crisco® PrintEmail Ingredients 1 cup unseasoned bread crumbs, divided1/4 cup mayonnaise1 -- large egg, lightly beaten1 tablespoon Dijon-style mustard1 -- green onion, white and green parts, finely chopped1/2 teaspoon Worcestershire sauce1/2 teaspoon seafood seasoning1 pound fresh lump crab meat, picked over for cartilage -- Crisco® Pure Canola Oil, for fryingMango Salsa:2 cups chopped pitted peeled mango2 -- jalapeno peppers, seeded and diced1 cup chopped red bell pepper2/3 cup chopped green onions1/4 cup chopped fresh cilantro2 tablespoons fresh lime juice4 teaspoons Crisco® Pure Canola Oil Instructions Combine 1/2 cup breadcrumbs, mayonnaise, egg, mustard, green onion, Worcestershire sauce and seafood seasoning. Gently mix in the crabmeat; form into 24 cakes. Refrigerate 30 minutes to several hours before proceeding. Place the remaining 1/2 cup breadcrumbs in a shallow dish; coat the crab cakes in the crumbs. Pour oil into large deep skillet to depth of 1/2 inch; heat over medium-high heat to 365F. Carefully add crab cakes in batches; cook, turning once, until golden brown, about 3 minutes. Transfer to a paper towel-lined tray to drain. Serve hot with Mango Salsa on the side. Combine salsa ingredients in small bowl. Season with salt and pepper. Salsa can be made ahead. Cover and chill until ready to serve. Makes 2 3/4 cups. Recipe courtesy of Crisco Cooking Oils.