Crispy Crab Cakes With Mango Salsa |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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. Ingredients:
1 cup breadcrumbs |
1/2 cup mayonnaise |
1 egg, lightly beaten |
1 tablespoon dijon mustard |
2 green onions, finely chopped |
1/2 teaspoon worcestershire sauce |
1/2 teaspoon seafood seasoning |
1 lb fresh crabmeat, picked over to remove cartiledge |
salt and pepper |
crisco canola oil (for frying) |
2 cups mangoes, chopped |
2 jalapeno peppers, seeded, and finely chopped |
1 cup red pepper, finely chopped |
2/3 cup green onion, finely chopped |
1/4 cup fresh cilantro, chopped |
2 tablespoons lime juice |
4 teaspoons crisco canola oil |
salt and pepper |
Directions:
1. Combine 1/2 cup breadcrumbs with nexxt 6 ingredients.
2. Gently mix in crabmeat; form into 24 cakes.
3. Coat the crabcakes in the remaining 1/2 cup breadcrumbsd.
4. Heat 1/2 inch oil in large, deep skillet to 350°F.
5. Carefully add crabcakes in batches and cook, turning once until golden brown.
6. Place on paper towels to drain.
7. Serve immediately.
8. MANGO SALAD:.
9. Combine all ingredients; gently mix together, and serve with crabcakes.
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