Chae's Crab Cakes with Mango & Peach Salsa

Name: Chae's Crab Cakes with Mango & Peach Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 473 milliliters Panco bread crumbs or Italian Bread Crumbs; 79 milliliters cilantro rough chopped; 454 grams Special White Crab meat; 2 eggs (beaten); 3 Tbsps flour; 1 teaspoons Fresh Ground Black Pepper; 8 servings Salt and Fresh Ground Black Pepper; 2 Tbsps honey; 1 teaspoons Kosher Salt; 59 milliliters light olive oil; 454 grams Lump Crab meat; 2 mangoes peeled/scored and cut into chunks; 2 peaches pitted and cut into chunks (skinless); 1 fresh Japaleno Pepper; 118 milliliters sweet red onion; 2 mediums Roma Tomatoes medium/seeded/chopped; 8 servings Salsa; 3 scallions chopped; 1 Tbsp baslamic vinegar

Chae's Crab Cakes with Mango & Peach Salsa might be just the hor d'oeuvre you are searching for. This recipe serves 8. One serving contains 360 calories, 28g of protein, and 10g of fat. From preparation to the plate, this recipe takes about 30 minutes. A mixture of roma tomatoes medium/seeded/chopped, salt and ground pepper, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the light olive oil you could follow this main course with the Banana Bread (Diabetic) as a dessert. It is a good option if you're following a dairy free and pescatarian diet.

Ingredients

Servings:

473milliliters

Panco bread crumbs or Italian Bread Crumbs 79milliliters

cilantro rough chopped 454grams

Special White Crab meat 2

eggs (beaten)3Tbsps

flour 1teaspoons

Fresh Ground Black Pepper 8servings

Salt and Fresh Ground Black Pepper 2Tbsps

honey 1teaspoons

Kosher Salt 59milliliters

light olive oil 454grams

Lump Crab meat 2

mangoes peeled/scored and cut into chunks 2

peaches pitted and cut into chunks (skinless)1

fresh Japaleno Pepper 118milliliters

sweet red onion 2mediums

Roma Tomatoes medium/seeded/chopped 8servings

Salsa 3

scallions chopped 1Tbsp

baslamic vinegar

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Rochioli Estate Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 42 dollars per bottle.