Canyon Ranch Crab Cakes with Sweet Cucumber Salad

By marxpatricia

Ingredients

• Sweet Cucumber Salsa:
• 1/2 cup minced red onion
• 1/4 cup diced red bell pepper
• 1/4 cup diced yellow bell pepper
• 2 tablespoons chopped green onion
• 2 tablespoons Dijon mustard
• 2 tablespoons canola-oil
• Mayonnaise
• 2 teaspoons Worcestershire sauce
• 3/4 teaspoon Old Bay Seasoning
• 1 egg yolk
• 3/4 cup Panko bread crumbs
• 1 cup lump crab meat
• Olive Oil
• Sweet Cucumber Salsa
• 1/2 cup diced cucumber
• 2 tablespoons chopped fresh cives
• 2 teaspoons diced red onion
• 2 tablespoons diced roasted red bell pepper
• 2 tablespoons orange marmalade
• 2 teaspoons lime juice
• Pinch minced jalapeno pepper
• Pinch Salt

Details

Servings 4

Preparation

Step 1

Crab Cakes:

1. Mix red onion, bell peppers, green onion, mustard, mayonnaise, Worcestershire sauce, seasoning and egg yolk together in a bowl. Add bread crumbs and crab and mix well. Refrigerate 2 hours.

2. Lightly coat a large saute pan with olive oil. Portion crab mixture into eight 1/4-cup patties. Cook over medium-high heat, about 1 1/2 minutes per side. Serve with cucumber salsa.

Sweet Cucumber Salsa:

Combine all ingredients; refrigerate until needed.