Crispy Crab Cakes With Mango Salsa
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.
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READY IN: 35mins
YIELD: 24 crabcakes
UNITS: US
INGREDIENTS
NutritionCRAB CAKES
- 1cup breadcrumbs
- 1⁄2cup mayonnaise
- 1
- 1tablespoon Dijon mustard
- 2
- 1⁄2teaspoon Worcestershire sauce
- 1⁄2teaspoon seafood seasoning
- 1
- salt and pepper
-
MANGO SALAD
- 2
- 2jalapeno peppers, seeded, and finely chopped
- 1cup red pepper, finely chopped
- 2⁄3
- 1⁄4
- 2tablespoons lime juice
- 4teaspoons crisco canola oil
- salt and pepper
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DIRECTIONS
- Combine 1/2 cup breadcrumbs with nexxt 6 ingredients.
- Gently mix in crabmeat; form into 24 cakes.
- Coat the crabcakes in the remaining 1/2 cup breadcrumbsd.
- Heat 1/2 inch oil in large, deep skillet to 350°F.
- Carefully add crabcakes in batches and cook, turning once until golden brown.
- Place on paper towels to drain.
- Serve immediately.
- MANGO SALAD:
- Combine all ingredients; gently mix together, and serve with crabcakes.
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