Tropical Crab Cakes

Hungry Planet Crab™️

A vegan crab cake plated with tropical salsa

The perfect summer treat! You’ll want to make these crispy pan-fried crab cakes topped with a colorful salsa of tomato, mango, avocado, and jalapeno again and again.

6 Hungry Planet Crab Cakes

2 Tablespoon of Vegetable or Avocado Oil

1 Cup of fresh mango, diced

1 cup of fresh tomatoes, diced

1 avocado, diced

1 Shallot, finely chopped

1/2 of Jalapeño, finely chopped

1 Tablespoon of Cilantro, chopped

Juice of 1 Lime

1 Tablespoon of agave nectar

1/2 cup Vegan Mayo

* Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.

1. In a large bowl, combine mango, tomato, shallot, jalapeño, avocado, cilantro, lime, and agave nectar. Set Salsa aside.

2. Heat oil in a large skillet on medium heat. Add crab cakes and cook until golden brown and heated through. About 3 minutes per side.

3. Squeeze a small amount of mayo on to plate, place crab cakes on mayo, top with mango salsa, and enjoy!

*Feel free to add sliced crab cakes and tropical salsa to your favorite tortilla shells for quick and easy crab cake tacos.

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