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Crab Cakes with Pineapple-Mango Salsa #511058
01/26/16 05:34 AM
01/26/16 05:34 AM
Joined: Oct 1999
Posts: 72,061
oregon, spr
Marty Online happy OP

Marty  Online Happy OP

Made these last night, they are sooooo good!

For the crab cakes
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
2 green onions, chopped
1 egg, lightly beaten
1/2 cup panko crumbs, plus 1 cup for dredging
1/4 cup lemon juice (about 2 lemons)
2 tablespoons mayonnaise
2 teaspoons mustard powder
1 teaspoon Old Bay seasoning
1/2 teaspoon kosher salt
1/4 teaspoon Worcestershire sauce
1 pound best-quality lump crab meat, picked over for shells
Lemon wedges, for garnish
Coconut Oil

For the salsa
1/2 cup diced mango
1/2 cup diced pineapple
1/4 cup diced red onion
1/4 cup diced red bell pepper
1 teaspoon minced jalapeņo pepper, or to taste
1 tablespoon minced fresh mint, or to taste
1 lime, freshly juiced
Kosher salt, to taste

For the crab cakes, combine the bell peppers and green onions in a large bowl. Add the egg, panko, lemon juice, mayonnaise, mustard, Old Bay, salt, and Worcestershire sauce and stir until well-combined. Add the crab and gently mix until ingredients are just incorporated. Using a 1/4-cup measuring cup or spring-form ice cream scoop, form the mixture into patties with your hands. Dredge each patty in additional panko crumbs until well coated. Arrange the cakes on a sheet pan and chill for a minimum of one hour, or until ready to cook.

Put a little Coconut Oil into your pan. Heat over medium-high heat until hot. Add crab cakes, working in two batches if necessary, and cook until crisp and light golden brown, approximately 3 to 4 minutes per side. (To bake the crab cakes, preheat the oven to 425°F. Line a sheet pan with aluminum foil and add a little Coconut Oil. Top each crab cake with a small pat of butter and bake until warmed through, about 10 minutes. Finish under the broiler until golden, if necessary.)

Top with pineapple-mango salsa before serving.

For the salsa, combine the diced mango, pineapple, red onion, bell pepper, jalapeno, mint, and lime juice. Season with a generous pinch of kosher salt. Chill for one hour to allow flavors to combine. Taste and adjust seasoning as necessary.

Re: Crab Cakes with Pineapple-Mango Salsa [Re: Marty] #511946
02/26/16 05:51 AM
02/26/16 05:51 AM
Joined: Oct 1999
Posts: 72,061
oregon, spr
Marty Online happy OP

Marty  Online Happy OP
made this again last night..... sooooo good..... the salsa is great on anything....

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