Crispy Crab Cakes with Mango-Pineapple Salsa

Photo: Jennifer Davick; Styling: Linda Hirst

Yield:

Makes 8 servings

Recipe from

Recipe Time

Prep: 30 Minutes
Cook: 8 Minutes

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

Preparation

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.

Note:

Julia Dowling Rutland,

February 2013