Sweet Potato Crab Cakes with Mango Salsa

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


    • (8 ounces) refrigerated pasteurized special crab meat*
    • chopped fresh cilantro or parsley
    • chopped green onion
    • chopped red bell pepper
    • crushed red pepper
    • finely chopped garlic
    • finely chopped mango
    • Finely chopped onion
    • ground cumin
    • Lime juice
    • Mayonnaise
    • pepper
    • plain or panko bread crumbs
    • Salt
    • sweet potato
    • Vegetable Oil


    1. Heat oven to 375°F. Prick sweet potato with fork
    2. Meanwhile, stir together mango, onion, cilantro, lime juice, garlic, salt and red pepper
    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