Mini Crab Cakes with Pineapple-Cucumber Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These crowd-pleasing Mini Crab Cakes with Pineapple-Cucumber Salsa make impressive small bites for your hoilday féte. Ingredients:
pineapple-cucumber salsa |
1 1/2 pounds fresh crabmeat, drained |
1/4 cup mayonnaise |
1 large egg |
1 tablespoon dijon mustard |
1 teaspoon lemon zest |
1/4 cup panko (japanese breadcrumbs) |
3 tablespoons minced green onions |
3 tablespoons diced red bell pepper |
4 tablespoons butter |
lime wedges |
Directions:
1. Prepare salsa.
2. Pick crabmeat, removing any bits of shell.
3. 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.
4. Melt 2 Tbsp. butter in a large nonstick skillet over medium heat. Add 8 crab cakes; cook 2 to 3 minutes on each side or until browned. Repeat with remaining butter and crab cakes. Serve with Pineapple-Cucumber Salsa and lime wedges.
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