Crab Cakes with Tropical Salsa

Crab Cakes with Tropical Salsa
Crab Cakes with Tropical Salsa

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    egg

  • 2

    T mayonnaise

  • 1

    tsp Dijon mustard

  • 1/3

    cup seasoned dry bread crumbs

  • half of sweet red pepper, finely diced

  • 1

    green onion, finely chopped

  • 2

    T chopped fresh parsley

  • 1

    tsp chopped fresh thyme

  • 1

    pkg. (200g) frozen snow crabmeat, thawed and squeezed dry

  • COATING:

  • 3

    T seasoned dry bread crumbs

  • 3

    T fine yellow cornmeal

  • 3

    T oil

  • TROPICAL SALSA:

  • ½ cup finely diced papaya

  • 1/3

    cup finely diced ripe star fruit

  • 2

    tsp seeded and diced jalapeno pepper

  • ½ tsp grated line rind

  • 1

    T lime juice

Directions

Combine egg, mayonnaise, Dijon, bread crumbs, red pepper, green onion, parsley and thyme in bowl. Add crabmeat and mix well. Using moistened hands, shape 1 T of crab mixture into small patty. Repeat with remaining mixture to make 16 patties. For coating, combine bread crumbs and cornmeal in small dish and coat patties evenly on all sides. Heat oil in large non-stick skillet over medium-high heat and cook crab cakes in batches for about 8 minutes, turning or until golden on all sides. Remove to paper towel lined plate. For salsa, combine papaya, star fruit, jalapeno pepper, lime rind and juice in bowl. Top each crab cake with some salsa before serving.

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