5/10/20 O&A NYC LOCKDOWN MOTHER’S DAY BRUNCH: Crab Cakes With Mango-Avocado Relish

Crab Cakes With Mango-Avocado Relish is the ultimate crab cake recipe with a burst of fresh flavor from a crunchy mango-avocado relish.


1 large egg
1/3 c. mayonnaise
1 tbsp. Worcestershire sauce
1 tsp. sriracha
1 lb. jumbo lump crab meat, picked over for shells
20 saltines, crushed
1 lime
1 mango, peeled and finely chopped
1 Persian cucumber, cut into tiny pieces
1 small chile, seeded and finely chopped
Kosher salt
2 tbsp. olive oil
Small greens or microgreens, for serving
1/4 small avocado, cut into small pieces
2 tbsp. torn basil


In medium bowl, whisk together egg, mayonnaise, Worcestershire sauce, and sriracha. Add crab and saltines and mix to combine; cover and refrigerate.

Finely grate zest, then squeeze juice from lime into medium bowl. Add mango, cucumber, chile, and ¼ tsp salt and toss to combine; cover and refrigerate.

Form crab mixture into twenty 1-in.-thick cakes. Heat oil in large nonstick skillet on medium. Cook crab cakes in batches until browned, 4 to 6 min. per side.

Arrange greens on platter and place crab cakes on top. Fold avocado and basil into mango relish and serve over crab cakes.

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