Crispy Crab Cakes with Mango-Pineapple Salsa

Name: Crispy Crab Cakes with Mango-Pineapple Salsa
Prep time: 38 min
Cook time: 38 min
Total time: 38 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 Tbsps melted butter; 2 teaspoons Dijon mustard; 1 large egg, lightly beaten; 1 Tbsp chopped fresh chives; 454 grams lump crab, drained and picked; 79 milliliters mayonnaise; 2 Tbsps olive oil; 355 milliliters panko (Japanese breadcrumbs), divided; 1 roasted red bell pepper, chopped; 8 servings Mango-Pineapple Salsa; 0 teaspoons smoked paprika

Need a pescatarian hor d'oeuvre? Crispy Crab Cakes with Mango-Pineapple Salsa could be a super recipe to try. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains approximately 13g of protein, 15g of fat, and a total of 231 calories. From preparation to the plate, this recipe takes around 38 minutes. A mixture of olive oil, dijon mustard, lump crab, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Combine first 6 ingredients in a large bowl. Gently fold in crab and 1/2 cup panko.

Ingredients you will need

Panko

Crab

Equipment you will use

Bowl

Shape crab mixture into 8 cakes; carefully dredge patties in remaining 1 cup panko.

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Panko

Crab

Heat 1 tablespoon melted butter and 1 tablespoon oil in a large nonstick skillet over medium heat.

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Butter

Cooking Oil

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Frying Pan

Add 4 crab cakes to pan, and cook 2 minutes on each side or until golden. Repeat with remaining butter, oil, and crab cakes.

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Butter

Crab

Cooking Oil

Equipment you will use

Frying Pan

Serve immediately with Mango-Pineapple Salsa.

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Pineapple

Mango

Salsa

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Bowl

Frying Pan

Ingredients

Servings:

2Tbsps

melted butter 2teaspoons

Dijon mustard 1large

egg, lightly beaten 1Tbsp

chopped fresh chives 454grams

lump crab, drained and picked 79milliliters

mayonnaise 2Tbsps

olive oil 355milliliters

panko (Japanese breadcrumbs), divided 1

roasted red bell pepper, chopped 8servings

Mango-Pineapple Salsa 0teaspoons

smoked paprika

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well 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. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.