Crab Cakes with Mango Salsa
- Number of Servings: 8
Ingredients
SALSA:1 ripe mango,pitted,peeled and chopped small(1/4")1/4cup finely diced red onion1 medium jalapeno seeded and finely diced3 tbsp chopped fresh cilantro1/4 tsp ground black pepperCRAB CAKES:16 oz can fresh crab claw meat (refrigerated)1/2 cup plain panko breadcrumbs1/4 cup finely diced red pepper1/4 cup finely diced red onion2 tsp dijon mustard3 large egg whites1/4 tsp ground black pepper
SALSA:
Put all ingredients into an airtight container
shake to mix
refrigerate
CRAB CAKES:
Lightly mix all ingredients refrigerate for 30 minutes to bind mixture
divide into eight portions
form into patties
coat both sides with panco
spray a large skillet with butter flavor nonstick spray
Cook over medium heat about 4 minutes each side until lightly browned and cooked through
Serve hot with cold salsa
Serving Size: makes 8 crab cakes with salsa
Put all ingredients into an airtight container
shake to mix
refrigerate
CRAB CAKES:
Lightly mix all ingredients refrigerate for 30 minutes to bind mixture
divide into eight portions
form into patties
coat both sides with panco
spray a large skillet with butter flavor nonstick spray
Cook over medium heat about 4 minutes each side until lightly browned and cooked through
Serve hot with cold salsa
Serving Size: makes 8 crab cakes with salsa
Nutritional Info Amount Per Serving
- Calories: 128.7
- Total Fat: 0.8 g
- Cholesterol: 50.5 mg
- Sodium: 261.3 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 1.3 g
- Protein: 14.6 g
Member Reviews