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Recipe By: JULIEP
Prep
20m
Cook
10m
Ready In
lh
“Absolutely delicious! I have made these in a skillet as well and they taste just as delicious as on the grill. I prefer to use
fresh crabmeat, but you can use whatever is on hand.”
Ingredients
For Crab Cakes:
3/4 pound crabmeat
1 cup plain bread crumbs
3/4 cup mayonnaise
1 egg, beaten
2 green onions, minced
Hot sauce, to taste
Salt and pepper, to taste
Directions
For Mango Salsa:
1 mango, peeled, pitted and diced
1 red onion, diced
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh cilantro
! lime, juiced
Minced jalapeno, to taste
Salt and pepper, to taste
2 tablespoons vegetable oil
1 Drain the crab meat. In a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, green onions, hot sauce,
and salt and pepper until combined. Shape the mixture into 16 small cakes. Refrigerate for 30 minutes.
2 Meanwhile, in a small bowl combine the diced mango, onion, basil, cilantro, lime juice, jalapeno (if using), and salt
and pepper. Refrigerate until ready to use.
3 To grill: Preheat grill for medium heat and lightly oil the grate or a grill basket. Grill about 8 minutes, turning once.
4 To pan-fry: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook crab cake patties until crisp
and golden brown on both sides, about 4 minutes per side.
5 Top crab cakes with mango salsa and enjoy.
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Printed From Allrecipes.com 3/21/2017