Floribbean Crab Cakes

Floribbean Crab Cakes with a Peppery Arugula Salad

I love crab cakes, but have yet to find a restaurant that makes them the way I like. I decided to create this recipe for Floribbean Crab Cakes after dining with country music artist Jordan Mohr at a local seafood restaurant in New Smyrna Beach, FL. Jordan is not just an up-and-coming music artist; she also happens to be a major foodie. I couldn’t just make anything, it had to be good, fresh, and represent our Florida lifestyle. So I decided to pair these cakes with sweet mango salsa and a peppery arugula salad topped with bacon. This combination tastes as good as it looks.

I highly recommend you try this recipe for Floribbean Crab Cakes and check out our interview with country music artist Jordan by clicking here!

Floribbean Crab Cakes with a Peppery Arugula Salad

Prep Time30 mins
Cook Time5 mins
Course: Main Course
Cuisine: American
Keyword: arugula, crab cakes, jordan mohr, mango salsa
Servings: 4 people
Author: Patrick L.
Cost: 37

Equipment

  • 3 bowls
  • 1 cast iron pan

Ingredients

Crab Cakes

  • 1 lb crab meat claw or lump
  • 2 large eggs
  • 3 tbsp mayo
  • 2 tbsp lemon juice
  • 1/4 cup chopped celery
  • 1/2 cup chopped red onion
  • 2 tbsp chopped parsley
  • 1/2 cup chopped red pepper
  • 2 tsp Cajon seasoning
  • Olive oil

Mango Salsa

  • 1 red bell pepper diced
  • 1/2 cup diced red onion
  • 1 jalapeño diced with seeds removed
  • 1 clove garlic minced
  • 2 ripe mangos peeled and diced
  • 1/2 cup chopped cilantro
  • 1/2 tsp cumin
  • 1 tsp spiced rum
  • 1/2 lime juiced
  • 2 tsp olive oil
  • Salt and pepper to taste

Arugula Salad

  • 1 to 2 teaspoons of honey
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 pound total arugula
  • 6 strips bacon cooked

Instructions

Crab Cakes

  • In a large bowl, combine all the ingredients. When everything comes together, divide the mixture up into ¼ pound patties. Using a #2 scoop is faster, but you can simply weigh them for uniformity. Once you have all the cakes formed, place them in the refrigerator.

Mango Salsa

  • In a bowl, combine all the ingredients. Cover and then place in the refrigerator.

Arugula Salad

  • Cook the bacon until it’s crispy. Let cool. Crumble the bacon and reserve. Whisk together the honey, olive oil, and lemon juice in a large bowl. Whisk in the dressing a ¼ teaspoon of salt and pepper.

The Finish

  • Place a cast iron pan, or any heavy bottom pan, over medium heat. Sprinkle the pan with olive oil and add the crab cakes. Leave enough room for you to maneuver with a spatula. Brown the first side and then flip and repeat with the other side. It should take up to two minutes for each side.
  • Toss in the arugula with the dressing you made. Season with salt and pepper to taste.

Service

  • Place two crab cakes on a plate and top with a ¼ cup of the manga salsa. Next, place some arugula on the plate and sprinkle the top of the salad with the bacon.

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