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Nutrition Facts
Serving Size 107 g
(Approx. 8 Servings)
Amount Per Serving
Calories 240 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 530 mg 22%
Total Carbohydrate 12 g 4%
Dietary Fiber 0 g 0%
Sugars 4 g
Protein 14 g
Vitamin A 8% Iron 0%
Vitamin C 20% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Mango Habanero Crab Cakes
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
8  People


Recipe makes 8 Servings

1 Lb jumbo lump crab meat
1/4 cup(s) reduced fat mayonnaise with olive oil
2 Tsp Kikkomon All-Purpose Less Sodium Soy Sauce
1/2 cup(s) red bell pepper, finely diced
1/4 cup(s) green onions, finely chopped
1/4 cup(s) fresh cilantro, finely diced
1 large egg
1/2 cup(s) H-E-B Mango Habanero Fish Coating, divided use
1/3 cup(s) grapeseed oil
1/3 cup(s) La Choy Sweet & Sour Duck Sauce
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Place crab meat into a colander. Gently rinse crab and sort over for any shell fragments. Set aside.
In a separate bowl mix together mayonnaise, soy sauce, bell pepper, green onions, cilantro, egg and 2 tablespoons of mango habanero fish coating. Whisk together and gently fold in crab meat. Mixture will be moist.
Pour the rest of fish coating onto a small flat plate in a single layer. Form crab meat into serving sized patties, pressing gently, but firmly together. Press patties gently into fish fry coating on both sides.
Place in refrigerator to chill for 20 minutes.
Heat a skillet over medium high heat. Add oil to pan and fry crab cakes for 3-4 minutes on each side, just to a golden brown.
Serve immediately with a drizzle of duck sauce.



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