CRAB CAKES WITH FRESH MANGO-PEACH SALSA

Crab Cakes with Fresh Mango-Peach Salsa image

This recipe for crab cakes with mango-peach salsa is easy to make. I like to taste the crab meat. Its sweet delicate flavor comes through with the panko crumbs.

Provided by Ms.Chae916

Time 1h

Yield 8

Number Of Ingredients 16

Ingredients

2 medium mangos
2 large peaches, peeled and pitted
2 medium Roma tomatoes, seeded and chopped
½ cup chopped red onion
1 medium jalapeno pepper, seeded and minced
⅓ cup roughly chopped fresh cilantro
1 ½ tablespoons honey
1 tablespoon balsamic vinegar
2 pounds lump crab, drained
3 stalks green onions, chopped
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 large eggs, beaten
3 tablespoons all-purpose flour
2 cups panko bread crumbs
¼ cup light olive oil

Steps:

Score mango flesh and cut into chunks. Cut peaches into chunks. Transfer both into a bowl with tomatoes, onion, jalapeno, cilantro, honey, and balsamic vinegar; stir carefully to combine, being careful not to bruise the fruit. Place in the refrigerator to chill while you prepare the crab cakes, or up to 3 days.
Inspect crabmeat and discard any shells. Transfer meat to a bowl. Add green onions, salt, and pepper; gently mix to combine with a wooden spoon or silicone spatula, making sure you don't break up the crabmeat.
Add eggs and flour; stir with a fork until combined. Shape mixture into eight 4- to 5-inch patties.
Place panko in a partially (not fully) sealed plastic bag. Roll over the crumbs with a rolling pin until crushed but not too fine; air will escape the bag through the opening. Transfer panko to a shallow bowl. Gently press crab cakes into the crumbs to coat on both sides, being careful not to break them.
Heat oil in a large skillet over medium heat until hot, but not burning or smoking. Cook 4 crab cakes at a time in the hot oil until golden brown, about 5 minutes per side. Remove to a paper towel-lined plate to drain excess oil, then repeat with remaining crab cakes.
Serve on top of or alongside chilled salsa.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 37.7 g, Cholesterol 109.1 mg, Fat 10.4 g, Fiber 1.7 g, Protein 24.2 g, SaturatedFat 1.7 g, Sodium 598.8 mg, Sugar 14.3 g