Caribbean Grilled Crab Cakes

Caribbean Grilled Crab Cakes

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"Absolutely delicious! I have made these in a skillet as well and they taste just as delicious as on the grill. I prefer to use fresh crabmeat, but you can use whatever is on hand."
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1 h servings 157 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Drain the crabmeat. In a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, green onions, hot sauce, and salt and pepper until combined. Shape the mixture into 16 small cakes. Refrigerate for 30 minutes.
  2. Meanwhile, in a small bowl combine the diced mango, onion, basil, cilantro, lime juice, jalapeno (if using), and salt and pepper. Refrigerate until ready to use.
  3. To grill: Preheat grill for medium heat and lightly oil the grate or a grill basket. Grill about 8 minutes, turning once.
  4. To pan-fry: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook crab cake patties until crisp and golden brown on both sides, about 4 minutes per side.
  5. Top crab cakes with mango salsa and enjoy.


  1. 59 Ratings

Most helpful positive review

These were amazing! I made them for a dinner party and they were a huge hit. I used fake crab meat because I'm allergic to shellfish. Also, I didn't have any chilli sauce so I substituted a jale...

Most helpful critical review

I never understand crab cake recipes. Including this recipe (followed exactly as above except 1 less onion), the cakes always fall apart completely while cooking.

These were amazing! I made them for a dinner party and they were a huge hit. I used fake crab meat because I'm allergic to shellfish. Also, I didn't have any chilli sauce so I substituted a jale...

This was a wonderful recipe. Following my tradition, I stuck closely to the directions and ingredients so that I could give it a fair review after. I used canned crabmeat because it was a lot c...

This is without a doubt, one of the best recipes I have reviewed on this site. I made the crabcakes exactly as written, they formed beautifully and kept their shape nicely while sauteing. Good...

These crab cakes were OUTSTANDING!! As another member wrote: 'the best crab cakes I've ever had'. The mango salso was excellent and a complete surprise. So freakin' fresh! Love love love your...

This was fabulous! The salsa is a tastes wonderful. And grilling them is definitely the way to go. I doubled the recipe for the cakes and got seven meal sized cakes...about hamburge...

It was good. We thought there was way too much onion(I got one of the smaller ones in the store).

These were fantastic. By far the best crab cakes I've ever had. I don't even like mangoes and I LOVED the combination of crab cake and mango salsa. We'll definitely make this recipe again. Thank...

We altered the recipe to make it less hot for more sensitive palates -- we just didn't put in any hot sauce or jalepenos. It still turned out FABULOUS! Best crab cakes my husband has ever had....

absolutely amazing!! I used ranch instead of mayo and panko breadcrumbs for lots of flavor. they held together great and still came out fluffy.

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