Mini Dungeness Crab Cakes with Mango Pineapple Salsa

Mini Dungeness Crab Cakes with Mango Pineapple Salsa
  • Difficulty:

    2
  • Prep Time:

    45m
  • Total Time:

    1h
  • Servings:

    8 - 10

Description

Jalapeño peppers, mango and pineapple give these crab cakes a tropical spin, with vibrant color and flavor.

Ingredients

  • 1 lb Dungeness Crab Meat, cleaned and broken into bite sized chunks
  • 5 Green Onions, minced (about 1/2 cup)
  • 1 medium Jalapeño Pepper, minced (about 2 tbsp)
  • 2 cloves Garlic, minced
  • 1 cup Black Beans, cooked, rinsed
  • 2 ½ cups Panko Bread Crumbs, divided
  • ¼ cup Mayonnaise
  • 2 Eggs, separated
  • ½ tsp Salt
  • Zest and Juice of One Lime, separated
  • 2 cups Mango, peeled, diced
  • 1 cup Pineapple, peeled, cored, diced
  • ½ cup Red Bell Pepper, diced
  • 2 tbsp Red Onion, minced
  • ¼ cup Cilantro, chopped
  • Salt, to taste
  • ½ cup Sunflower Oil, for frying

Directions

  1. Mix the crab meat, green onion, jalapeño, garlic, black beans, 1½ cups Panko and lime zest in a medium bowl. Mix the egg yolks, salt and mayonnaise until smooth and stir into the crab mixture. Beat the egg whites in a separate bowl with a whisk until soft peaks form. Gently fold them into the crab mixture.
  2. Place the remaining 1 cup Panko crumbs in a small bowl. Scoop the crab cakes into balls approximately 2 tablespoons each and roll in the Panko crumbs and place on a baking sheet. Continue until all the crab mixture has been shaped into cakes and refrigerate while you prepare the salsa.
  3. Blend 1 cup of the mango in a blender until smooth and transfer to a medium bowl. Add the remaining mango, pineapple, red pepper, red onion and cilantro, seasoning with salt to taste. Allow the flavors to meld while you fry the crab cakes. Preheat oven to “Keep Warm” setting.
  4. Heat ¼ cup of the sunflower oil over medium heat until hot but not smoking. Arrange as many crab cakes as will comfortably fit in the pan and still allow space for turning with a spatula. Cook about 4 minutes on each side until golden brown. Once they are cooked, transfer to a baking sheet and keep warm in the preheated oven while you continue to fry the remaining crab cakes, adding more oil to the pan as needed. Serve the crab cakes with the mango pineapple salsa. Refrigerate leftovers.
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