Grilled Crab Cakes with Mango Salsa
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Absolutely delicious! I have made these in a skillet as well and they taste just as delicious as on the grill.
ingredients
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serves: 16
3/4 pound fresh, frozen, or canned lump crabmeat
1 cup plain bread crumbs
3/4 cup mayonnaise
1 egg, beaten
2 green onions, white and light green parts only, minced
1/2 teaspoon soy sauce
1/4 teaspoon Tabasco® sauce
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
SALSA:
1 ripe mango (about 1 pound, peeled, seeded, cut into 1/4-inch dice)
1 medium red onion, finely chopped
3 tablespoons finely chopped fresh basil
1 tablespoon fresh lime juice
1 tablespoon minced jalapeno chile pepper
1/2 teaspoon kosher salt
Servings Per Recipe: 16
Amount per Serving
Calories: 109
- Total Fat: 4.6 g
- Saturated Fat: 0.8 g
- Trans Fat: 0 g
- Cholesterol: 29.7 mg
- Sodium: 317.2 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 0.8 g
- Sugars: 4.4 g
- Protein: 5.5 g
preparation
1. 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.
2. Drain the crabmeat 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 16 small cakes, each about 2 inches in diameter and about 1/2 inch thick. Place the cakes on a plate, cover with plastic wrap, and refrigerate for 30 minutes or as long as 2 hours, so they will hold together on the grill.
3. 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.
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