Chef’s Table: Marlton Tavern
Pan-Seared Crab Cakes with Tomato Mango Cilantro Salsa

Serves 6

6 oz
jumbo lump crabmeat

4 tbsp
olive oil

1?4 cup
green pepper, minced

5 slices
white bread, crusts removed and crumbled

1?8 cup

1 tbsp
Tabasco sauce

1?6 cup
lemon juice

1 tbsp
Dijon mustard

1 tbsp
Old Bay seasoning


1?3 cup

2 1?2 oz

to taste
lemon, parsley, cocktail sauce or tartar sauce

to taste
salt and pepper


1 mango

1?4 cup
cilantro, minced

1?3 cup
red and green peppers, minced

1 tomato

1?4 cup
red onion, chopped

1 tbsp
brown sugar

4 oz
pineapple juice

George Lavdas, owner

George Lavdas, owner


To make the tomato mango cilantro salsa, mix the mango, cilantro, 1?3 cup peppers, tomato, red onion, brown sugar and pineapple juice and store in the refrigerator overnight.

To make the crab cakes, preheat the oven to 350 degrees, then preheat a stainless steel frying pan with 3 tablespoons of olive oil to medium-high heat. Combine the crabmeat with the green peppers, Tabasco sauce, lemon juice, Old Bay, mustard and mayo, and shape into 6 cakes. Roll each crab cake into coating of flour, egg and bread crumbs and  sear each side for approximately 2 minutes or until golden brown. Cook in the oven for 10 minutes. Sauté the spinach with one tablespoon of olive oil, salt and pepper for 2 to 3 minutes. Remove the spinach and place on a dry, clean cloth to remove any moisture. Remove the crab cakes from the oven and place on top of the spinach. Top the crab cakes with the salsa and garnish with lemon, parsley and your choice of cocktail or tartar sauce and serve.

When You Go:
Marlton Tavern
65 East Main Street • Marlton
856-985-2424 •

August 2014
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