Mini Crab Cakes with Pineapple-Cucumber Salsa

Photo: Jim Franco; Styling: Lydia Degaris Pursell

These crowd-pleasing Mini Crab Cakes with Pineapple-Cucumber Salsa make impressive small bites for your hoilday féte.

Yield: Makes 8 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 30 Minutes
Total: 1 Hour, 30 Minutes


Ingredients

  • Pineapple-Cucumber Salsa
  • 1 1/2 pounds fresh crabmeat, drained
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon zest
  • 1/4 cup panko (Japanese breadcrumbs)
  • 3 tablespoons minced green onions
  • 3 tablespoons diced red bell pepper
  • 4 tablespoons butter
  • Lime wedges

Preparation

  1. 1. Prepare salsa.
  2. 2. Pick crabmeat, removing any bits of shell.
  3. 3. Whisk together mayonnaise and next 3 ingredients in a large bowl. Gently stir in crabmeat, panko, and next 2 ingredients. Shape mixture into 16 (2-inch) cakes (about 1/4 cup each). Cover and chill 1 to 4 hours.
  4. 4. Melt 2 Tbsp. butter in a large nonstick skillet over medium heat. Add 8 crab cakes; cook 2 to 3 minutes on each side or until browned. Repeat with remaining butter and crab cakes. Serve with Pineapple-Cucumber Salsa and lime wedges.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mini Crab Cakes with Pineapple-Cucumber Salsa Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy