Mini Crab Cakes with Pineapple-Cucumber Salsa

Name: Mini Crab Cakes with Pineapple-Cucumber Salsa
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 4 Tbsps butter; 680 grams fresh crabmeat, drained; 1 Tbsp Dijon mustard; 1 large egg; 3 Tbsps minced green onions; 1 teaspoon lemon zest; 8 servings Lime wedges; 59 milliliters mayonnaise; 59 milliliters panko (Japanese breadcrumbs); 3 Tbsps diced red bell pepper; 8 servings Pineapple-Cucumber Salsa

Mini Crab Cakes with Pineapple-Cucumber Salsa might be just the Mexican recipe you are searching for. This recipe serves 8. This hor d'oeuvre has 199 calories, 17g of protein, and 12g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up bell pepper, pineapple-cucumber salsa, lime wedges, and a few other things to make it today. To use up the mayonnaise you could follow this main course with the Super! Peanut Butter Brownies Made Lighter as a dessert. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Prepare salsa.

Ingredients you will need

Salsa

Pick crabmeat, removing any bits of shell.

Ingredients you will need

Crabmeat

Whisk together mayonnaise and next 3 ingredients in a large bowl. Gently stir in crabmeat, panko, and next 2 ingredients. Shape mixture into 16 (2-inch) cakes (about 1/4 cup each). Cover and chill 1 to 4 hours.

Ingredients you will need

Mayonnaise

Crabmeat

Panko

Equipment you will use

Whisk

Bowl

Melt 2 Tbsp. butter in a large nonstick skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add 8 crab cakes; cook 2 to 3 minutes on each side or until browned. Repeat with remaining butter and crab cakes.

Ingredients you will need

Butter

Crab

Serve with Pineapple-Cucumber Salsa and lime wedges.

Ingredients you will need

Lime Wedge

Pineapple

Cucumber

Salsa

Equipment

Whisk

Bowl

Frying Pan

Ingredients

Servings:

4Tbsps

butter 680grams

fresh crabmeat, drained 1Tbsp

Dijon mustard 1large

egg 3Tbsps

minced green onions 1teaspoon

lemon zest 8servings

Lime wedges 59milliliters

mayonnaise 59milliliters

panko (Japanese breadcrumbs)3Tbsps

diced red bell pepper 8servings

Pineapple-Cucumber Salsa

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. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.