Crispy Crab Cakes w/ Mango Pineapple Salsa



I really had planned on using real lump crab, but dang that stuff is pricey! It turns out that imitation crab is about 1/10 of the price & it’s just white fish!

Original recipe from

Recipe makes 8 crab cakes
1 crab cake = 5 weight watchers points+
= 6 weight watchers smart points

Crab Cake Ingredients –
3/4 lb imitation crab meat
1 egg
1/3 cup light mayo (I used Fit & Active)
2 tsp dijon mustard
1 tbsp chopped fresh chives
1 roasted red bell pepper chopped
1/8 tsp smoked paprika
1 1/2 cups panko bread crumbs divided
2 tbsp light butter (I used land o lakes)
2 tbsp olive oil

Mango Pineapple Salsa Ingredients –
1 cup diced mango
1 cup diced fresh pineapple
1/2 jalapeño seeded & diced
1 roasted red bell pepper diced
1/4 red onion diced
1 clove garlic minced
1/4 cup chopped fresh cilantro
1/2 tsp salt
Zest & juice of 1 lime


For your salsa mix all ingredients in a small bowl. Cover & refrigerate until ready to use it.


For your crab cakes. First stir together mayo, dijon, chives, peppers, egg, & paprika.


Stir in your crab & 1/2 cup panko. My “crab” was in large pieces & when I tried to make a patty out of this it was a total disaster.


I ended up using my pampered chef mix & chop until it was all finely chopped up. This made for much better patties.


Once your patties are formed melt 1 tbsp butter & 1 tbsp oil in a pan over medium heat. Pour the remaining 1 cup panko in a bowl. Gently coat 4 crab cakes in panko & place in the pan. Cook on each side for 2-4 minutes. Once those are done melt the remaining 1 tbsp butter & 1 tbsp oil & cook the remaining 4 once they have been coated in panko.


Serve with salsa on top. The salsa is also really good with tortilla chips.

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