Crispy Crab Cakes with Mango Salsa
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.
MANGO SALSA
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