Grilled Crab Cakes with Mango Salsa (via Weber Real Grilling Recipes)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 11
- 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
View full nutritional breakdown of Grilled Crab Cakes with Mango Salsa (via Weber Real Grilling Recipes) calories by ingredient
Introduction
Makes 10 or 11 crabcakes; figure on 2 or 3 per person. Makes 10 or 11 crabcakes; figure on 2 or 3 per person.Number of Servings: 11
Ingredients
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Crab Cakes
1 pound lump crabmeat
1 cup plain bread crumbs
3/4 cup reduced fat mayonnaise
1 large egg -- beaten
2 green onions, white and light green parts only -- minced
1/2 teaspoon soy or lobster sauce
1/4 teaspoon Tabasco sauce
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Mango Salsa:
1 large ripe mango (~1 lb) peeled, seeded -- cut in 1/4" dice
1 medium red onion -- finely chopped
3 tablespoons finely chopped fresh basil
1 tablespoon fresh lime juice
1 tablespoon minced jalapeno
1/2 teaspoon kosher salt
Directions
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.