Crab Cakes with Mango Salsa

35 Min.
15 Min.
4
Ingredients
Salsa
1
large ripe mango, peeled and chopped (about 1 cup)
1 large ripe mango, peeled and chopped (about 1 cup)
1
large jalapeño, stemmed, seeded and finely chopped
1 large jalapeño, stemmed, seeded and finely chopped
cup finely chopped red onion
⅓ cup finely chopped red onion
1
tablespoon fresh lime juice
1 tablespoon fresh lime juice
¼
cup chopped fresh cilantro leaves
¼ cup chopped fresh cilantro leaves
Crab Cakes
1
pound hand-picked, lump crabmeat
1 pound hand-picked, lump crabmeat
teaspoons Better Than Bouillon® Lobster Base
1½ teaspoons Better Than Bouillon® Lobster Base
2
tablespoons fresh lime juice
2 tablespoons fresh lime juice
2
tablespoons, finely chopped cilantro
2 tablespoons, finely chopped cilantro
1
large egg, beaten
1 large egg, beaten
¼
cup mayonnaise
¼ cup mayonnaise
2
teaspoons jarred horseradish sauce*
2 teaspoons jarred horseradish sauce*
teaspoons ground coriander
1½ teaspoons ground coriander
¼
teaspoon salt
¼ teaspoon salt
¼
teaspoon cayenne pepper
¼ teaspoon cayenne pepper
1
cup panko bread crumbs
1 cup panko bread crumbs
Breading
1
cup panko bread crumbs
1 cup panko bread crumbs
4
tablespoons grape seed oil, divided (may substitute with canola oil)
4 tablespoons grape seed oil, divided (may substitute with canola oil)
Directions
  1. In a medium bowl, add salsa ingredients; gently mix to combine. Cover and refrigerate.
  2. In a large mesh strainer, gently rinse crabmeat with cold water, drain well and gently pick over to remove shell bits; set aside.
  3. 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.
  4. 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.
  5. Place 1 cup bread crumbs on a large plate. Gently coat each patty in bread crumbs before pan frying.
  6. 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.
  7. Plate two crab cakes per serving. Serve with chilled salsa.
*Make sure to use horseradish sauce and not horseradish. Look for quality hand-picked lump crabmeat in the refrigerated seafood section of the grocery store.

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