crispy-crab-cakes-with-mango-salsa

Crispy Crab Cakes with Mango Salsa Recipe

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Prep Time:
15 min

Cook Time:
10 Min

Servings:
24 Servings

Difficulty:
Easy

Prep Time:
15 min

Cook Time:
10 Min

Servings:
24 Servings

Difficulty:
Easy

INGREDIENTS

  • 1 C. unseasoned bread crumbs
  • 1/4 C. mayonnaise
  • 1 large egg
  • 1 Tbsp. Dijon-style mustard
  • 1 green onion, white and green parts
  • 1/2 tsp. Worcestershire sauce
  • 1/2 tsp. seafood seasoning
  • 1 lb. fresh lump crab meat
  • Crisco® Pure Canola Oil
  • MANGO SALSA
  • 2 C. chopped pitted peeled mango
  • 2 jalapeno peppers
  • 1 C. chopped red bell pepper
  • 2/3 C. chopped green onions
  • 1/4 C. chopped fresh cilantro
  • 2 Tbsp. fresh lime juice
  • 4 tsp. Crisco® Pure Canola Oil

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. TRANSFER to a paper towel-lined tray to drain. Serve hot with Mango Salsa on the side.
  5. COMBINE salsa ingredients in small bowl. Season with salt and pepper.
  6. 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