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Garlic & Zest

Gourmet Cooking at Home!

Key Lime Mango Crab Cake Salad

Key Lime Mango Crab Cake Salad
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Summer fruits are hands-down THE BEST!  Say what you will about autumn’s apples and pears (and no – pumpkin is not a fruit).   Yes,  citrus is glorious in the winter because it’s the only bright spot of sunshine that has a hope of peaking through a gray February day.  Rhubarb is a tell-tale herald of spring in a novelty-fruit-kind-of-way.  But summer wins with stone fruits like plums, nectarines, cherries and peaches, melons of all variety, berries so deep-red, sweet and juicy, you need to eat them with a bib. And mangoes.  Always mangoes.  So perfumed, so honey-sweet and so versatile.  Like in this Key Lime Mango Crab Cake Salad.

mango, bell pepper and onions
Mango is a star ingredient — even when it’s not THE star ingredient.  I mean, I think we can all agree, the crab cake is the real attraction in a crab cake salad, right?  But this salad is just lettuce and crab without that luscious honeyed pop of mango. 

 

Mango, cucumbers, arugula and radishes in a bowl.

But I’m getting ahead of myself.  I made this at my daughter’s behest.  I had a can of lump crab in the fridge and she kept asking, “When are you going to use the crab?  Are you going to make crab cakes?  I have to be here when you make it”.  Jeez!  Alright, already!

I decided to kill two birds with one stone and reshoot my favorite crab cakes recipe (link herewith).  You see, when I started blogging three years ago, I didn’t have much skill taking pictures of food and it showed.  Looking back, I can see how much I’ve improved, but it also makes me want to revisit some older posts and give them some love.  So I thought remake the crab cakes – update the old post while making a new post at the same time!  And satisfy Emily’s crab cake cravings.  I’m so efficient!

dressing in a bowl with spoon.

key lime aioli

Since I live in South Florida and Key Limes are actually cheaper than regular persian limes, it made sense to use them in both the salad dressing and the garlicky aioli.

frying crab cakes.

I fried up the crab cakes in my cast iron skillet (the way my grandmother, Myne, taught me) and nestled that gorgeous patty on top of our salads, finishing the dish with a healthy swirl of lime-spiked aioli.  These salads didn’t last 10 seconds after I snapped the last picture!

Key Lime Mango Crab Cake Salad with wine. Key Lime Mango Crab Cake Salad with fork. Key Lime Mango Crab Cake Salad on plate with fork.

 

Key Lime Mango Crab Cake Salad | Garlic + Zest
Print Pin
4.75 from 4 votes

Key Lime Mango Crab Cake Salad

A summery salad with bites of mango, heavenly crab cakes and a tangy dressing!
Course Main Course
Cuisine American
Keyword crab, mango
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Calories 387kcal

Ingredients

For the salad

  • 1 recipe Northern Neck Crab Cakes from this site
  • 12 ounces baby arugula
  • 1/2 small red onion finely diced
  • 1 red bell pepper finely diced
  • 1/2 english cucumber halved vertically, then cut into thin half-moons
  • 2 large mangoes cut into bite-sized chunks
  • 3 radishes thinly sliced

For the Key Lime Dressing

  • 1 clove garlic minced
  • 1 heaping teaspoon pommery mustard whole grain
  • 2 tablespoons key lime juice or from a Persian lime
  • 5 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoons cilantro freshly chopped

For the Key Lime Aioli

  • 1/2 cup mayonnaise
  • 1 clove garlic minced
  • 1 tablespoon key lime juice or juice from a regular persian lime
  • 1 teaspoon lime zest
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For Crab Cakes

  • 4 large crab cakes (your favorite recipe or these Northern Neck Crab Cakes

Instructions

  • In a large bowl combine the arugula, red onion, bell pepper, mango and radishes. Toss to combine and set aside.
  • In a small bowl, combine the garlic, mustard, key lime juice, olive oil, salt, pepper and cilantro. Whisk to combine and set aside.

For the Key Lime Aioli

  • In a small bowl combine the mayonnaise, garlic, key lime juice, lime zest, salt, pepper. Stir until well combined.

Assemble the salad

  • Add dressing a few tablespoons at a time to the greens and toss until salad is lightly coated. -- You may not need all the dressing and if you have leftovers just cover and refrigerate for another salad.
  • Divide the salad among four plates. Top each with a hot crab cake and a dollop of the Key Lime Aioli. Serve.

Nutrition

Calories: 387kcal | Carbohydrates: 7g | Protein: 3g | Fat: 39g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 791mg | Potassium: 431mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3020IU | Vitamin C: 54.9mg | Calcium: 142mg | Iron: 1.6mg

More Satisfying Salads:

Sweet Heat Asian Barbecue Shrimp Salad | Garlic + Zest
Sweet Heat Asian Barbecue Shrimp Salad
Southern Summer Salad | Garlic + Zest
Southern Summer Salad
Spicy Sausage Tomato and Avocado Salad

 

“Pin It” For Later!

Want the BEST crab cake salad recipe? Key Lime Mango Crab Cake Salad w/ tropical key lime dressing, chunks of mango and crunchy veg. Like an island vacation! #crab #crabcake #crabcakesalad #salad #tropicalsalad #mangoes #keylime #keylimedressing #easysaladrecipe #seafoodsaladrecipe #keylime #citrusdressing #homemadecrabcakes #bestcrabcakesalad #lowcarbsalad

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Crab// Entrees// Salads// Seafood31 Comments

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Comments

  1. Luane Brickhouse says

    January 20, 2019 at 6:43 PM

    All of the recipes are there for the salad the aioli sauce and the dressing but there is no recipe for the crab cakes very disappointing

    Reply
    • Lisa says

      January 21, 2019 at 7:18 AM

      Hi Luane!

      Thanks for your comment. I’ve actually included links to the Northern Neck Crab Cake recipe that’s on my website. They are included in the post and as a link in the recipe. I hope that helps, but if not, let me know and I’ll send it to you.

      Reply
  2. Emily says

    July 4, 2016 at 1:59 AM

    This salad is gorgeous! I love all of the colorful ingredients and you make cooking up crab cake seem easy!

    Reply
    • Lisa says

      July 4, 2016 at 8:57 AM

      I’m glad you like the salad – it’s one of our fav’s! Crab cakes are easy!

      Reply
  3. lk529 says

    July 4, 2016 at 12:30 AM

    I’ve started revisiting my older blog posts to update photography, too. I like how you’ve done a two birds one stone with the crab cakes. Love the idea of serving them with this salad. And I can’t wait to try that vinaigrette!

    Reply
    • Lisa says

      July 4, 2016 at 8:56 AM

      I kind of cringe when I see some of my older efforts. I guess I should be happy that I’ve shown some improvement! LOL!

      Reply
  4. chewtown says

    July 4, 2016 at 12:02 AM

    Crab cakes on a gorgeous summer mango salad sounds like an absolutely delicious combination for summer. Sadly, its winter here in Sydney and so as I sit rugged up at my computer, I’m filing this away for the warmer weather!

    Reply
    • Lisa says

      July 4, 2016 at 8:55 AM

      Don’t worry, it will be here when the weather warms… BTW – I’m sweating enough now for both of us!

      Reply
  5. Tamara says

    July 3, 2016 at 6:20 PM

    I am so with you on the summer fruits, and especially mango! I think McAllen, TX. must be similar to south Florida in climate and seasonal produce 🙂 We love our mangoes too! This combination with crab cakes is intriguing, and one I would love to try!

    Reply
    • Lisa says

      July 4, 2016 at 8:55 AM

      I’m sure McAllen must have a similar climate! And we have mangoes coming out of our ears right now!

      Reply
  6. littlesunnykitchen says

    July 3, 2016 at 6:19 PM

    I’ve never tried making crab cakes, but will check your recipe out. And I love arugula, adds so much freshness to the food!

    Reply
    • Lisa says

      July 4, 2016 at 8:53 AM

      If you love crab, then you’ll love crab cakes!

      Reply
  7. Krysten (@themomnoms) says

    July 2, 2016 at 1:57 AM

    The flavors of this salad sound so amazing!
    I’m putting this on my menu for next week!
    Thank you for such a great post!
    ~Krysten

    Reply
    • Lisa says

      July 2, 2016 at 7:58 PM

      Oh, well in that case, I’m coming for dinner! LOL!

      Reply
  8. Holly says

    July 1, 2016 at 6:43 PM

    These crab cakes look amazing! I love mango and arugula so this salad is right up my alley. Can’t wait to try this recipe out!

    Reply
    • Lisa says

      July 2, 2016 at 7:57 PM

      Thanks, Holly! That’s my grandmother’s recipe, so you know they’ve been vetted!

      Reply
  9. veggiesdontbite says

    July 1, 2016 at 5:58 PM

    These flavors sound so good! I love the key lime and mango combo with that aioli! YUM!! And the bite of arugula and mango and cilantro, insane!!

    Reply
    • Lisa says

      July 1, 2016 at 6:42 PM

      Don’t forget the crab cake!

      Reply
  10. Azlin Bloor says

    July 1, 2016 at 5:49 PM

    Gosh, you have everything going in this recipe, the crab cakes are fantastic, then the dressing and the aioli – just amazing!

    Reply
  11. Donna says

    July 1, 2016 at 5:36 PM

    Oh I am with you on the summer fruit – it is the best!! Love the flavors in this dish – yum 🙂

    Reply
    • Lisa says

      July 1, 2016 at 5:39 PM

      Another vote for summer fruit! Yes!

      Reply
  12. Tina Dawson | Love is in my Tummy says

    July 1, 2016 at 5:24 PM

    I love the flavours in this dish! And those colors! Brilliant!

    Reply
    • Lisa says

      July 1, 2016 at 5:38 PM

      I’m so glad you like it Tina!

      Reply
  13. Amy Stafford says

    July 1, 2016 at 1:14 PM

    I agree with you that summer fruits are the BEST! I love summer because of all the fabulous produce we get to eat. Love using mango with a crab cake!

    Reply
    • Lisa says

      July 1, 2016 at 1:40 PM

      We’ve got mangoes coming out of our ears right now in South Florida – so this salad makes a lot of sense!

      Reply
  14. April J Harris (@apriljharris) says

    July 1, 2016 at 1:10 PM

    Summer definitely wins – so much lovely produce! Your Key Lime Mango Crab Cake Salad recipe has my mouth watering – what wonderful flavours you have used! This is such a bright and fresh summer salad I can’t wait to give it a try.

    Reply
    • Lisa says

      July 1, 2016 at 1:39 PM

      Yay! Another vote for summer! I’m glad you like the salad April and thanks for your comment!

      Reply
  15. Kylee Cooks says

    July 1, 2016 at 1:08 PM

    OMG, what gorgeous colors and flavors you have going on here! I’d be so delighted to have that show up at my table in a restaurant overlooking the ocean. Looks fantastic!

    Reply
    • Lisa says

      July 1, 2016 at 1:37 PM

      Thanks so much Kylee! It just SCREAMS summer, don’t you think?

      Reply
  16. sue | theviewfromgreatisland says

    July 1, 2016 at 12:33 PM

    I could sit and stare at this meal all day!! I don’t know which looks better, those gorgeous crab cakes or all that fresh fruity salad, it’s a winner 🙂

    Reply
    • Lisa says

      July 1, 2016 at 1:07 PM

      Trust me, Sue, if it were sitting right in front of you, you’d be eating it — not staring!

      Reply

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Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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