This recipe for crab cakes with mango-peach salsa is easy to make. I like to taste the crab meat. Its sweet delicate flavor comes through with the panko crumbs.
Ingredients
Crab Cakes
- 2 pounds lump crab, drained
- 3 stalks green onions, chopped
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 large eggs, beaten
- 3 tablespoons all-purpose flour
- 2 cups panko bread crumbs
- ¼ cup light olive oil
Mango-Peach Salsa
- 2 medium mangos
- 2 large peaches, peeled and pitted
- 2 medium Roma tomatoes, seeded and chopped
- ½ cup chopped red onion
- 1 medium jalapeno pepper, seeded and minced
- 1/3 cup roughly chopped fresh cilantro
- 1 ½ tablespoons honey
- 1 tablespoon balsamic vinegar
Directions
Step 1
Score mango flesh and cut into chunks. Cut peaches into chunks. Transfer both into a bowl with tomatoes, onion, jalapeno, cilantro, honey, and balsamic vinegar; stir carefully to combine, being careful not to bruise the fruit. Place in the refrigerator to chill while you prepare the crab cakes, or up to 3 days.
Step 2
Inspect crabmeat and discard any shells. Transfer meat to a bowl. Add green onions, salt, and pepper; gently mix to combine with a wooden spoon or silicone spatula, making sure you don't break up the crabmeat.
Step 3
Add eggs and flour; stir with a fork until combined. Shape mixture into eight 4- to 5-inch patties.
Step 4
Place panko in a partially (not fully) sealed plastic bag. Roll over the crumbs with a rolling pin until crushed but not too fine; air will escape the bag through the opening. Transfer panko to a shallow bowl. Gently press crab cakes into the crumbs to coat on both sides, being careful not to break them.
Step 5
Heat oil in a large skillet over medium heat until hot, but not burning or smoking. Cook 4 crab cakes at a time in the hot oil until golden brown, about 5 minutes per side. Remove to a paper towel-lined plate to drain excess oil, then repeat with remaining crab cakes.
Step 6
Serve on top of or alongside chilled salsa.
Cook’s Notes:
I use 1/2 lump crabmeat and 1/2 special white crabmeat.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 306 | |
% Daily Value * | |
Total Fat10g | 13% |
Saturated Fat2g | 9% |
Cholesterol109mg | 36% |
Sodium599mg | 26% |
Total Carbohydrate38g | 14% |
Dietary Fiber2g | 6% |
Total Sugars14g | |
Protein24g | |
Vitamin C34mg | 168% |
Calcium90mg | 7% |
Iron1mg | 6% |
Potassium198mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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