Crispy Crab Cakes with Mango Salsa

Prep Time 15 min
Cook Time 10 Min
Servings 24
Difficulty Easy

Ingredients

  • 1 cup unseasoned bread crumbs
  • 1/4 cup 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 cups chopped pitted peeled mango
  • 2 jalapeno peppers
  • 1 cup chopped red bell pepper
  • 2/3 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 2 tbsps. fresh lime juice
  • 4 tsps. Crisco® Pure Canola Oil

Directions

  • Step 1

    COMBINE 1/2 cup bread crumbs, mayonnaise, egg, mustard, green onion, Worcestershire sauce and seafood seasoning. Gently mix in the crabmeat; form into 24 cakes.

  • Step 2

    REFRIGERATE 30 minutes to several hours before proceeding. Place the remaining 1/2 cup bread crumbs in a shallow dish; coat the crab cakes in the crumbs.

  • Step 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.

  • Step 4

    TRANSFER to a paper towel-lined tray to drain. Serve hot with Mango Salsa on the side.

  • Step 6

    COMBINE salsa ingredients in small bowl. Season with salt and pepper.

  • Step 7

    Salsa can be made ahead. Cover and chill until ready to serve. Makes 2 3/4 cups.

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