Crispy Crab Cakes with Mango Salsa
Prep Time: 15 min
Cook Time: 10 Min
Serves 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
- 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.
