Crab Cakes with Sweet Cucumber Salsa

By pammons

Canyon Ranch
Makes 4 servings, each containing approximately:
185 calories
13 gm. carbohydrate
8 gm. fat
99 mg. cholesterol
12 gm. protein
624 mg. sodium
1 gm. fiber

Ingredients

• Sweet Cucumber Salsa:
• 1/4 cup diced red bell pepper
• 1/4 cup diced yellow bell pepper
• 1/2 cup minced red onion
• 2 tablespoons chopped scallions
• 2 tablespoons Dijon mustard
• 3/4 teaspoon Old Bay Seasoning
• 2 teaspoons Worcestershire sauce
• 2 tablespoons canola oil mayonnaise
• 1 egg yolk
• 3/4 cup Panko breadcrumbs
• 1 cup lump crab
• 1/2 cup diced cucumbers
• 2 tablespoons diced fresh chives
• 2 teaspoons diced red onion
• 2 tablespoons diced roasted red bell peppers
• 2 tablespoons orange marmalade
• Pinch diced jalapeño pepper
• 2 teaspoons fresh lime juice
• Pinch sea salt

Details

Servings 4

Preparation

Step 1

1. Combine peppers, onions, scallions, mustard, Old Bay seasoning, Worcestershire sauce, mayonnaise, egg yolk, breadcrumbs and crab and mix well. Refrigerate for 2 hours.
2. Combine all ingredients for Sweet Cucumber Salsa in a medium bowl and mix well.
3. Remove crab mixture from refrigerator and portion 1/4 cup patties.
4. Lightly coat a large sauté pan with olive oil. Sauté crab cakes until golden brown on each side. Serve 2 crab cakes with 2 tablespoons Sweet Cucumber Salsa.