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Mini Crab Cakes with Pineapple-Cucumber Salsa


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  • 1 cup pineapple, diced small
  • 1/2 cup cucumber, peeled and diced small
  • 1 1/2 pounds fresh crabmeat, drained
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon zest
  • 1/4 cup panko (Japanese breadcrumbs)
  • 3 tablespoons green onions, minced
  • 3 tablespoons red bell pepper, diced
  • 4 tablespoons butter
  • Lime wedges


Servings 1
Adapted from


Step 1

Prepare salsa by mixing the pineapple and cucumber together and dashing with salt.
Pick crabmeat, removing any bits of shell.

Whisk together mayonnaise and next 3 ingredients in a large bowl. Gently stir in crabmeat, panko, and next 2 ingredients. Shape mixture into 16 (2-inch) cakes (about 1/4 cup each). Cover and chill 1 to 4 hours.

Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add 8 crab cakes; cook 2 to 3 minutes on each side or until browned. Repeat with remaining butter and crab cakes. Serve with Pineapple-Cucumber Salsa and lime wedges.


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