These Sriracha Mango Avocado Crab Cakes are a unique take on the Maryland classic. They are a delicious, healthy and easy-to-make meal bursting with flavor. Also paleo and whole 30 friendly!
Oh heyyyyyy sriracha mango and avocado. If you saw our last recipe, you would probably be able to tell that we are pretty obsessed with that combo right now. Except this time it’s crab cakes!
Summer is my favorite season for numerous reasons. The weather is great, I can go to the beach, workout outside without freezing to death, watermelon season (DUH), grilling season, and most importantly, fresh seafood.
I’m super blessed to be able to go to the beach every weekend, so fresh seafood is always in my reach. From scallops to salmon to crab, I can get it all. But being in Maryland, crab is usually my top choice at every restaurant I go to. If you don’t know anything about the state of Maryland, just know that their crab cakes are ridiculously amazing. I mean, full of huge meaty lumps and almost no fillers, just the way I like ’em.
I made the mistake once of getting a crab cake from a restaurant in a different state, and I was scarred for life. Once you get a Maryland carb cake, you can’t get a non-Maryland crab cake, TRUST ME.
But sometimes, I can’t wait until the weekend to eat a crab cake. So what do I do? Go to the closest restaurant in PA and get one? Nope. I gotta make my own.
All the recipes I found online include tons of mayo, butter and stuff that I don’t like to use. Thankfully, GoAvo came to the rescue! GoAvo sent samples of their avocado spread that mimics mayo but without all the preservatives and only 25 calories per serving, and I’m hooked! Each flavor is made of 85% avocado (combined with the grapeseed oil, white wine vinegar and lemon juice)and has a perfect creamy texture that goes well in any dish that calls for mayo. You can check out my Salmon recipe I made here.
For these crab cakes I used the Spicy Chipotle flavor because I was craving a spicy combo to go with the mango. This combo of flavors creates a sweet and spicy taste that tickles my tongue and leaves me wanting more than one crab cake (more like three) at a time.
Top with sliced avocado and drizzle some sriracha and you got yourself a delicious crab cake thats almost as good as a Maryland crab cake, almost. But no Maryland crab cake can say that it’s gluten-free, grain-free, paleo and whole-30 friendly!
- 1 lb jumbo lump crabmeat
- 1/2 cup finely chopped mango
- 1/2 small red onion, finely chopped
- 1.4 cup almond flour
- 1/4 cup Spicy Chiptole Go Avo Spread
- juice of 1/2 a lemon
- 1 Tbsp. sriracha (optional, for add spiciness) or Whole 30 Option here
- Preheat oven to 350 degrees.
- Combine crabmeat, mango, onion and almond flour in a bowl. Mix well.
- Add in remaining ingredients and mix well using your hands.
- Shape into 5-8 cakes (depending what size you want them) and lightlypress down the tops of each to flatten.
- Bake for 25 minutes, or until golden
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“Thank you to GoAvo for kindly sponsoring this post. All opinions are 100% honest & completely my own.”
Questions of the Day!
Have you ever tried a Maryland Crab cake?
What’s your favorite kind of seafood?