Crispy Crab Cakes with Mango Salsa
- Yield 24 pieces
- Prep 15 minutes
- Cook 10 minutes
Packed with lump crab meat, these crispy cakes are perfect with a side of Mango Salsa.
Ingredients
- 1 cup unseasoned bread crumbs, divided
- 1/4 cup mayonnaise
- 1 -- large egg, lightly beaten
- 1 tablespoon Dijon-style mustard
- 1 -- green onion, white and green parts, finely chopped
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon seafood seasoning
- 1 pound fresh lump crab meat, picked over for cartilage
- -- Crisco® Pure Canola Oil, for frying
- Mango Salsa:
- 2 cups chopped pitted peeled mango
- 2 -- jalapeno peppers, seeded and diced
- 1 cup chopped red bell pepper
- 2/3 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 4 teaspoons Crisco® Pure Canola Oil
Instructions
-
Combine 1/2 cup breadcrumbs, mayonnaise, egg, mustard, green onion, Worcestershire sauce and seafood seasoning. Gently mix in the crabmeat; form into 24 cakes.
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Refrigerate 30 minutes to several hours before proceeding. Place the remaining 1/2 cup breadcrumbs in a shallow dish; coat the crab cakes in the crumbs.
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Pour oil into large deep skillet to depth of 1/2 inch; heat over medium-high heat to 365F. Carefully add crab cakes in batches; cook, turning once, until golden brown, about 3 minutes.
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Transfer to a paper towel-lined tray to drain. Serve hot with Mango Salsa on the side.
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Combine salsa ingredients in small bowl. Season with salt and pepper.
Salsa can be made ahead. Cover and chill until ready to serve. Makes 2 3/4 cups.
Recipe courtesy of Crisco Cooking Oils.
