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.