Crab Cakes with Mango-Avovado Salsa

By minicoopercraig

In the skilled hands of a four-star chef or a seafaring Maryland man, the goal of a crab cake is simple: Use just enough ingredients to build flavor and bind the cakes, but never at the expense of the crab itself. These cakes take that route.

Ingredients

• 1 can (16 oz) jumbo lump crab meat
• 2 Tbsp minced jalepeno
• 2 scallions, chopped
• 1/2 cup minced red bell pepper
• 1 egg, lightly beaten
• 2 tsp Dijon mustard
• Juice of 1 lemon
• 1/4 tsp Old Bay seasoning
• 1/2 tsp salt
• 3/4 cup bread crumbs
• Mango-Avocado salsa (search recipe)

Preparation

Step 1

Preheat oven to 425 degrees.
Gently mix everything but 1/2 cup of the bread crumbs. Using your hands, loosely form the crab mixture into 8 patties.
Spread the remaining bread crumbs on a plate and roll each crab cake over the crumbs to lightly and evenly coat. As the crab cakes are formed, place them on a nonstick baking sheet or in a baking dish coated with nonstick cooking spray. If the patties are misshaped, use the palm of your hand to press them down into an evenly shaped disk, the size of a small hockey puck.
Bake until golden brown on the outside, 12 to 15 minutes. Serve with a scoop of Mango Salsa.