COMBINE 1/2 C. bread crumbs, mayonnaise, egg, mustard, green onion, Worcestershire sauce and seafood seasoning. Gently mix in the crabmeat; form into 24 cakes.
REFRIGERATE 30 minutes to several hours before proceeding. Place the remaining 1/2 C. bread crumbs in a shallow dish; coat the crab cakes in the crumbs.
POUR oil into large deep skillet to depth of 1/2 inch; heat over medium-high heat to 365ºF. Carefully add crab cakes in batches; cook, turning once, until golden brown, about 3 minutes.
TRANSFER to a paper towel-lined tray to drain. Serve hot with Mango Salsa on the side.
COMBINE salsa ingredients in small bowl. Season with salt and pepper.
Salsa can be made ahead. Cover and chill until ready to serve. Makes 2 3/4 cups.
Nutrition
Serving size
(1 appetizer)
Calories 70
Calories from Fat40g
Total Fat 4g
Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 20mg
Sodium 115mg
Potassium 0mg
Total Carbohydrates 5g
Dietary Fiber 1g
Sugars 3g
Protein 4g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet