Description
This recipe for crab cakes with mango-peach salsa is easy to make. I like to taste the crab meat. Its sweet delicate flavor comes through with the panko crumbs.
Ingredients
- 2 medium mangos
- 2 large peaches, peeled and pitted
- 2 medium Roma tomatoes, seeded and chopped
- ½ cup chopped red onion
- 1 medium jalapeno pepper, seeded and minced
- ⅓ cup roughly chopped fresh cilantro
- 1 ½ tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 pounds lump crab, drained
- 3 stalks green onions, chopped
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 large eggs, beaten
- 3 tablespoons all-purpose flour
- 2 cups panko bread crumbs
- ¼ cup light olive oil
Instructions
- Score mango flesh and cut into chunks. Cut peaches into chunks. Transfer both into a bowl with tomatoes
- onion
- jalapeno
- cilantro
- honey
- and balsamic vinegar; stir carefully to combine
- being careful not to bruise the fruit. Place in the refrigerator to chill while you prepare the crab cakes
- or up to 3 days.
- Inspect crabmeat and discard any shells. Transfer meat to a bowl. Add green onions
- salt
- and pepper; gently mix to combine with a wooden spoon or silicone spatula
- making sure you don’t break up the crabmeat.
- Add eggs and flour; stir with a fork until combined. Shape mixture into eight 4- to 5-inch patties.
- Place panko in a partially (not fully) sealed plastic bag. Roll over the crumbs with a rolling pin until crushed but not too fine; air will escape the bag through the opening. Transfer panko to a shallow bowl. Gently press crab cakes into the crumbs to coat on both sides
- being careful not to break them.
- Heat oil in a large skillet over medium heat until hot
- but not burning or smoking. Cook 4 crab cakes at a time in the hot oil until golden brown
- about 5 minutes per side. Remove to a paper towel-lined plate to drain excess oil
- then repeat with remaining crab cakes.
- Serve on top of or alongside chilled salsa.
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 1 hr
Servings: 8