Mini Crab Cakes Recipe with Mango Salsa 

Use this simple crab cakes recipe for a brunch or lunch buffet.  Here they are featured on a baby shower menu.  Served with tempting Mango Salsa.  Do you know anyone who doesn't love crab cakes? 

Helpful Hints
Backfin and clawmeat are good for this recipe because the size of the pieces are small.  Save the lump crabmeat for another time

Best served warm to room temperature

Make Ahead
Make crab cakes without baking, up to 1 day in advance. Cover and refrigerate. May also be frozen up to 1 week. Bake from frozen, increasing cooking time by about 3-5 minutes.

Mango Salsa can be up to 1 day in advance

Luncheon Menu with Mini Crab Cakes

Mini Crab Cakes Recipe
Makes about 20 cakes
1/2 pound crab meat, backfin or clawmeat 
2 shallots, finely minced
1 small garlic clove, finely minced
1 teaspoon Old Bay seasoning
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
3 tablespoons mayonnaise
1/2 cup fresh breadcrumbs
Salt and black pepper

Preheat oven to 400 F. 
Remove any shell pieces or cartilage from crabmeat. Mix crab, onion, garlic, dry mustard, red pepper, Worcestershire sauce, lemon juice and mayonnaise.  

Add enough bread crumbs to bind, about 2-4 tablespoons. Add salt and pepper to taste. Using a teaspoon, shape mixture into about 20 walnut-sized balls. Spread remaining breadcrumbs onto a plate and roll balls lightly in crumbs to evenly coat. Slightly flatten crab cakes.  Place on a greased baking sheet.  Refrigerate until firm, about 30 minutes. 

Bake crab cakes until crisp and golden, about 10 minutes. Cool to warm or room temperature. Serve with Mango Salsa

Mango Salsa
Makes about 1 cup, doubles easily
1 mango, finely diced
1/2 medium red onion, finely diced
1 fresh green chile, seeded and finely diced
Juice of 1 small lime
Salt and pepper to taste

Mix all ingredients until well blended. Add salt and pepper to taste.  Serve chilled or at room temperature