CRISPY CRAB CAKES WITH MANGO SALSA

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Crispy Crab Cakes With Mango Salsa image

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.

Provided by Chef mariajane

Categories     Crab

Time 35m

Yield 24 crabcakes

Number Of Ingredients 18

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)
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

Steps:

  • 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.

Nutrition Facts : Calories 75.8, Fat 3.1, SaturatedFat 0.5, Cholesterol 21.2, Sodium 135.7, Carbohydrate 7.8, Fiber 0.7, Sugar 3.1, Protein 4.5

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