Mini Crab Cakes With Mango Salsa Recipes

CRAB CAKES WITH MANGO SALSA

Steps:

• In a medium bowl, add salsa ingredients; gently mix to combine. Cover and refrigerate.
• In a large mesh strainer, gently rinse crabmeat with cold water, drain well and gently pick over to remove shell bits; set aside.
• In a large bowl, whisk Lobster Base and lime juice until base is dissolved. Add cilantro, egg, mayonnaise, horseradish sauce, coriander, salt and pepper; stir to combine.
• Add 1 cup bread crumbs and crabmeat; gently fold until combined. Form into 8 patties (about 3 inches in diameter) and place on a parchment lined baking sheet.
• Place 1 cup bread crumbs on a large plate. Gently coat each patty in bread crumbs before pan frying.
• In a large skillet, heat 2 tablespoons oil over medium-high heat. Cook half of the crab cakes, until done, about 3-4 minutes per side, turning once. Repeat with remaining oil and crab cakes.
• Plate two crab cakes per serving. Serve with chilled salsa.

CRAB CAKES WITH MANGO SALSA : HOW TO MAKE CRAB CAKES

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.

CRISPY CRAB CAKES WITH MANGO SALSA

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.

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.