ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crispy Crab Cakes with Mango-Pineapple Salsa

Photo: Jennifer Davick; Styling: Linda Hirst
Prep time 30 mins
Cook time 8 mins
Yield Makes 8 servings

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
  • Mango-Pineapple Salsa

How to Make It

  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.