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Crab Cake Sandwich with Mango Bacon Aioli Recipe

This crab cake sandwich with mango bacon aioli recipe is the perfect combination of flavors: salty, sugary, and savory! Recipe courtesy Chris of Shared Appetite.

Servings: 4

Active time: 25 minutes

Total time:

Mango Bacon Aioli Ingredients


  • 12 slices bacon, divided use
  • 1 ripe mango, peeled and diced
  • 2 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1 lemon, juiced
  • 3/4 c extra virgin olive oil
  • kosher salt to taste
  • freshly ground black pepper to taste


  1. Cook bacon over medium-low heat in a skillet until golden brown and crispy. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of bacon grease in skillet; discard the rest. Add mango and let cook until softened. Remove from heat and let cool.
  2. Transfer 4 cooked bacon slices along with mango and reserved bacon grease to a blender. Puree until smooth. Add egg yolks and lemon juice; blend on high until fully incorporated. With the motor running, drizzle in extra virgin olive oil slowly until fully blended. Transfer aioli to a bowl and season with kosher salt and freshly ground black pepper. Refrigerate until ready to serve.
  3. Extra aioli can be refrigerated for up to 5 days and used on sandwiches, chicken, and whatever else you can think of!

Crab Cake Sandwich Ingredients

  • 4 good-quality crab cakes
  • 4 buns
  • 8 cooked bacon slices, reserved from mango bacon aioli recipe
  • lettuce, for garnish
  • tomato, for garnish
  1. Place a crab cake on each bun and top with two slices of bacon. Generously spread mango bacon aioli on each. Garnish with lettuce and tomato.

Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 820
Calories from Fat 570
Total Fat 63g (97% DV)
Saturated Fat 12g (60% DV)
Trans Fat 0g
Cholesterol 215mg (72% DV)
Sodium 1000mg (42% DV)
32g (11% DV)
Dietary Fiber 1g (4% DV)
Sugars 4g
Protein 29g
Vitamin A 25%
Vitamin C 20%
Calcium 15%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.