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Sweet Potato Crab Cakes with Mango Salsa

Sweet Potato Crab Cakes with Mango Salsa

Brazilian flavors meld beautifully in colorful crab cakes. The salsa adds zing and texture.



1 large of sweet potato
8 ounces of crab meat refrigerated, pasteurized
1/4 cup of red bell pepper chopped
1/4 cup of onion finely chopped
2 tablespoons of mayonnaise
1 teaspoon of ground cumin
1/2 teaspoon of salt
1/8 teaspoon of pepper
1 cup of bread crumbs plain or panko
1/4 cup of mango finely chopped
1/4 cup of green onion chopped
1 tablespoon of cilantro or parsley fresh, chopped
1 teaspoon of lime juice
1/2 teaspoon of garlic finely chopped
1/4 teaspoon of salt
1/4 teaspoon of crushed red pepper
2 tablespoons of vegetable oil


  1. Heat oven to 375F. Prick sweet potato with fork; wrap in foil. Bake 1 hour or just until tender. Cool. Remove skin from sweet potato and place flesh in large bowl. Mash with fork. Stir in crab, bell pepper, onion, cumin, salt and pepper. Mix well. Divide into 8 portions (a scant 1/2 cup each) and shape into 3-inch patty. Coat in bread crumbs. Place on tray; cover and refrigerate up to 2 hours.
  2. Meanwhile, stir together mango, onion, cilantro, lime juice, garlic, salt and red pepper; set aside.
  3. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook half the patties 2 to 3 minutes per side, until golden brown. Remove from pan; keep warm while cooking remaining patties. To serve, place 2 patties on dinner plate; top with one-fourth of the mango mixture.