Freshly made crab cakes are such a treat and are so easy to prepare - just mix the ingredients, make patties and cook until crisp. This recipe adds a topping of sweet-spicy, mango salsa. It's the perfect complement to the rich crab cakes. Great for lunch or dinner, 2 crab cakes provide a satisfying 24 grams of protein and 380 calories.
Ingredients
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Salsa Ingredients:
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1large ripe mango, peeled and chopped (about 1 cup)
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1small red bell pepper, finely chopped
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1large jalapeño chile, stemmed and finely chopped
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1/3 cupred onion, finely chopped
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1 Tbsp.fresh lime juice
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1/4 cupchopped fresh cilantro leaves
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Crab Cakes Ingredients:
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1 poundlump or claw crabmeat, picked over
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1-1/4 cupspanko breadcrumbs
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1/4 cupreduced-fat mayonnaise
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1/4 cupAllWhites® egg whites
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1 tsp.Cajun seafood or Old Bay seasoning
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2 Tbsp.butter
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2 Tbsp.olive oil
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optionalfresh lime wedges
Instructions
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To make salsa, mix all ingredients in a medium bowl. Set aside.
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In a medium bowl, mix crab and ¾ cup breadcrumbs. Stir in mayonnaise, AllWhites egg whites and seasoning. Mix together gently but thoroughly; form into 8 patties (about 3 inches in diameter).
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Place remaining ½ cup breadcrumbs in a shallow dish. Gently dredge each patty in crumbs to lightly coat.
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Heat half of butter and oil in a large skillet over medium heat until butter is melted. Cook half of the crab cakes 4 to 6 minutes, turning once, until golden brown. Repeat with remaining butter, oil and patties.
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Serve crab cakes topped with salsa, with lime wedges on the side.
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Substitute fresh papaya or pineapple for the mango in the salsa.
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