Grilled Crab Cakes with Mango Salsa (via Weber Real Grilling Recipes)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
Crab Cakes1 pound lump crabmeat1 cup plain bread crumbs3/4 cup reduced fat mayonnaise1 large egg -- beaten2 green onions, white and light green parts only -- minced1/2 teaspoon soy or lobster sauce1/4 teaspoon Tabasco sauce1/4 teaspoon kosher salt1/8 teaspoon freshly ground black pepperMango Salsa:1 large ripe mango (~1 lb) peeled, seeded -- cut in 1/4" dice1 medium red onion -- finely chopped3 tablespoons finely chopped fresh basil1 tablespoon fresh lime juice1 tablespoon minced jalapeno1/2 teaspoon kosher salt
To make the salsa: In a medium bowl, combine the salsa ingredients. Mix well and let stand at room temperature for 30 minutes to 2 hours, to let the flavors blend.
Drain the crabmeat (fresh, frozen, or canned) in a sieve [if frozen, allow to defrost]. In a medium bowl, flake the meat with a fork and discard any shells or cartilage that might remain. Add the remaining ingredients, mixing gently but thoroughly. Shape into 11 small cakes, each about 2 inches in diameter and about 1/2 inch thick. Place the cakes on a place, cover with plastic wrap, and refrigerate for 30 minutes or as long as 2 hours, so they will hold together on the grill.
Grill over Direct High heat until the bread crumbs are toasted, 6 to 8 minutes, turning once very carefully with a spatula. Serve warm with the salsa spooned on top.
Number of Servings: 11
Recipe submitted by SparkPeople user SEPLIBRA.
Drain the crabmeat (fresh, frozen, or canned) in a sieve [if frozen, allow to defrost]. In a medium bowl, flake the meat with a fork and discard any shells or cartilage that might remain. Add the remaining ingredients, mixing gently but thoroughly. Shape into 11 small cakes, each about 2 inches in diameter and about 1/2 inch thick. Place the cakes on a place, cover with plastic wrap, and refrigerate for 30 minutes or as long as 2 hours, so they will hold together on the grill.
Grill over Direct High heat until the bread crumbs are toasted, 6 to 8 minutes, turning once very carefully with a spatula. Serve warm with the salsa spooned on top.
Number of Servings: 11
Recipe submitted by SparkPeople user SEPLIBRA.
Nutritional Info Amount Per Serving
- Calories: 135.2
- Total Fat: 4.3 g
- Cholesterol: 64.1 mg
- Sodium: 376.1 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 1.2 g
- Protein: 10.2 g
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