Crispy Crab Cakes with Mango-Pineapple Salsa |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 1 |
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Ingredients:
1 large egg, lightly beaten |
1/3 cup mayonnaise |
2 teaspoons dijon mustard |
1 tablespoon chopped fresh chives |
1 roasted red bell pepper, chopped |
1/8 teaspoon smoked paprika |
1 pound lump crab, drained and picked |
1 1/2 cups panko (japanese breadcrumbs), divided |
2 tablespoons melted butter |
2 tablespoons olive oil |
mango-pineapple salsa |
Directions:
1. Combine first 6 ingredients in a large bowl. Gently fold in crab and 1/2 cup panko.
2. Shape crab mixture into 8 cakes; carefully dredge patties in remaining 1 cup panko.
3. Heat 1 tablespoon melted butter and 1 tablespoon oil in a large nonstick skillet over medium heat. Add 4 crab cakes to pan, and cook 2 minutes on each side or until golden. Repeat with remaining butter, oil, and crab cakes. Serve immediately with Mango-Pineapple Salsa.
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