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Seaside Crab Cakes with Tropical Salsa

Seaside Crab Cakes with Tropical Salsa

Seaside Crab Cakes with Tropical Salsa

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Freshly made crab cakes are such a treat and are so easy to prepare – just mix the ingredients, make patties and cook until crisp. This recipe adds a topping of sweet-spicy, mango salsa. It’s the perfect complement to the rich crab cakes. Great for lunch or dinner, 2 crab cakes provide a satisfying 24 grams of protein and 380 calories.

Recipe Ingredients

Salsa Ingredients:
1
large ripe mango, peeled and chopped (about 1 cup)
1
small red bell pepper, finely chopped
1
large jalapeño chile, stemmed and finely chopped
1/3 cup
red onion, finely chopped
1 Tbsp.
fresh lime juice
1/4 cup
chopped fresh cilantro leaves
Crab Cakes Ingredients:
1 pound
lump or claw crabmeat, picked over
1-1/4 cups
panko breadcrumbs
1/4 cup
reduced-fat mayonnaise
1/4 cup
Bob Evans® egg whites
1 tsp.
Cajun seafood or Old Bay seasoning
2 Tbsp.
butter
2 Tbsp.
olive oil
optional
fresh lime wedges

Instructions

1
To make salsa, mix all ingredients in a medium bowl. Set aside.

2
In a medium bowl, mix crab and ¾ cup breadcrumbs. Stir in mayonnaise, Bob Evans egg whites and seasoning. Mix together gently but thoroughly; form into 8 patties (about 3 inches in diameter).
3
Place remaining ½ cup breadcrumbs in a shallow dish. Gently dredge each patty in crumbs to lightly coat.
4
Heat half of butter and oil in a large skillet over medium heat until butter is melted. Cook half of the crab cakes 4 to 6 minutes, turning once, until golden brown. Repeat with remaining butter, oil and patties.
5
Serve crab cakes topped with salsa, with lime wedges on the side.

Seaside Crab Cakes with Tropical Salsa

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