Crispy Crab Cakes With Mango Salsa

Submitted by Chef mariajane

"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."

 

• Ready In: 35mins
• Ingredients: 18
• Yields: 24 crabcakes

ingredients

• CRAB CAKES

• 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)

• MANGO SALAD

• 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.