Crispy Crab Cakes With Mango Salsa Recipes
MINI CRAB CAKES WITH MANGO SALSA
Steps:
- For the crab cakes: Whisk together the mayonnaise, Worcestershire, seafood seasoning, scallions, egg, lemon zest and 1/2 teaspoon salt in a large bowl. Add the bread and toss to coat.
- Add the crab and combine the mixture well with your hands. Form 18 small crab cakes, about 2 inches wide and 1/2-inch thick, making sure to pack the cakes tightly with your hands.
- Heat the butter in a large nonstick skillet over medium heat until the foam subsides. Working in batches, add the crab cakes and cook, turning once, until golden brown on both sides and heated through, about 3 minutes per side.
- For the mango salsa: Combine the cilantro, sugar, cucumber, lemon juice, mango and jalapeno in a medium bowl and season with salt.
- For the creamy Dijon: Combine the mayonnaise and Dijon in a small bowl and mix well.
- Serve the hot crab cakes topped with a dollop of the creamy Dijon and a little of the salsa.
CRISPY CRAB CAKES WITH MANGO SALSA
These succulent crab cakes are gently flavored with Dijon mustard, green onions and Worcestershire sauce. Serve with spicy fresh mango sauce for an amazing hors d'oeuvres.
Provided by Chef mariajane
Categories Crab
Time 35m
Yield 24 crabcakes
Number Of Ingredients 18
Steps:
- Combine 1/2 cup breadcrumbs with nexxt 6 ingredients.
- Gently mix in crabmeat; form into 24 cakes.
- Coat the crabcakes in the remaining 1/2 cup breadcrumbsd.
- Heat 1/2 inch oil in large, deep skillet to 350°F.
- Carefully add crabcakes in batches and cook, turning once until golden brown.
- Place on paper towels to drain.
- Serve immediately.
- MANGO SALAD:.
- Combine all ingredients; gently mix together, and serve with crabcakes.
Nutrition Facts : Calories 75.8, Fat 3.1, SaturatedFat 0.5, Cholesterol 21.2, Sodium 135.7, Carbohydrate 7.8, Fiber 0.7, Sugar 3.1, Protein 4.5
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