CRAB CAKES WITH MANGO SALSA : HOW TO MAKE CRAB CAKES
Crab Cakes with Mango Salsa: These crab cakes are soft, flavorful and have fewer fillers, that means you get more crab in every bite with the mango salsa.
Provided by Molly Kumar
Categories Appetizer , Snack
Time 30m
Number Of Ingredients 20
Steps:
- In a large mixing bowl, combine all the ingredients and stir until thoroughly combined.
- Gently, form into patties and arrange on a parchment lined plate.
- Heat a non-stick pan and add 3 tbsp oil.
- Add patties and cook, rotating and flipping occasionally until evenly browned and crispy on both sides (takes about 10-12 minutes). Lower heat at any point to prevent burning, and add more oil or butter as needed if pan goes dry.
- Transfer the cooked crab cakes to serving plate.
- Now take the ziploc bag (filled with tartar sauce) and snip it on one end.
- Pipe the tartar sauce over the crabcake.
- Combine all the ingredient in a bowl and stir evenly.
- Transfer to serving bowl.
- Place the mango salsa bowl along with the crabcakes and serve immediately.
Nutrition Facts : Calories 130 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 3, Sodium 463 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CRAB SALAD WITH MANGO SALSA
Steps:
- NOTES: You will need 4 parfait glasses or large wine glasses.
- For the mango salsa: Combine the fruit cups and remaining salsa ingredients in a bowl and set aside.;
- In each parfait glass, layer 1/2 cup shredded lettuce, 1/4 cup lump crabmeat, and 2 tablespoons sour cream. Repeat layering to use up all ingredients.
- Serve with sliced limes on top.
CRISPY CRAB CAKES WITH MANGO SALSA
These succulent crab cakes are gently flavored with Dijon mustard, green onions and Worcestershire sauce. Serve with spicy fresh mango sauce for an amazing hors d'oeuvres.
Provided by Chef mariajane
Categories Crab
Time 35m
Yield 24 crabcakes
Number Of Ingredients 18
Steps:
- Combine 1/2 cup breadcrumbs with nexxt 6 ingredients.
- Gently mix in crabmeat; form into 24 cakes.
- Coat the crabcakes in the remaining 1/2 cup breadcrumbsd.
- Heat 1/2 inch oil in large, deep skillet to 350°F.
- Carefully add crabcakes in batches and cook, turning once until golden brown.
- Place on paper towels to drain.
- Serve immediately.
- MANGO SALAD:.
- Combine all ingredients; gently mix together, and serve with crabcakes.
Nutrition Facts : Calories 75.8, Fat 3.1, SaturatedFat 0.5, Cholesterol 21.2, Sodium 135.7, Carbohydrate 7.8, Fiber 0.7, Sugar 3.1, Protein 4.5
CRAB CAKES WITH FRESH MANGO-PEACH SALSA
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.
Provided by Ms.Chae916
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- 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.
- 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.
- Add eggs and flour; stir with a fork until combined. Shape mixture into eight 4- to 5-inch patties.
- 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.
- 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.
- Serve on top of or alongside chilled salsa.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 37.7 g, Cholesterol 109.1 mg, Fat 10.4 g, Fiber 1.7 g, Protein 24.2 g, SaturatedFat 1.7 g, Sodium 598.8 mg, Sugar 14.3 g
MINI CRAB CAKES WITH MANGO SALSA
Steps:
- For the crab cakes: Whisk together the mayonnaise, Worcestershire, seafood seasoning, scallions, egg, lemon zest and 1/2 teaspoon salt in a large bowl. Add the bread and toss to coat.
- Add the crab and combine the mixture well with your hands. Form 18 small crab cakes, about 2 inches wide and 1/2-inch thick, making sure to pack the cakes tightly with your hands.
- Heat the butter in a large nonstick skillet over medium heat until the foam subsides. Working in batches, add the crab cakes and cook, turning once, until golden brown on both sides and heated through, about 3 minutes per side.
- For the mango salsa: Combine the cilantro, sugar, cucumber, lemon juice, mango and jalapeno in a medium bowl and season with salt.
- For the creamy Dijon: Combine the mayonnaise and Dijon in a small bowl and mix well.
- Serve the hot crab cakes topped with a dollop of the creamy Dijon and a little of the salsa.
PEACH-MANGO SALSA
Delicious peach-mango salsa!
Provided by Bethany Greer
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Combine tomatoes, peaches, bell pepper, mango, garlic, lime juice, and cilantro in a large bowl. Cover and refrigerate until serving, at least 30 minutes for flavors to blend.
Nutrition Facts : Calories 13.5 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 2.6 mg, Sugar 1.9 g
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