Crab Cakes With Mango Salsa How To Make Crab Cakes Recipes

CRAB CAKES WITH MANGO SALSA : HOW TO MAKE CRAB CAKES

Steps:

• In a large mixing bowl, combine all the ingredients and stir until thoroughly combined.
• Gently, form into patties and arrange on a parchment lined plate.
• Heat a non-stick pan and add 3 tbsp oil.
• Add patties and cook, rotating and flipping occasionally until evenly browned and crispy on both sides (takes about 10-12 minutes). Lower heat at any point to prevent burning, and add more oil or butter as needed if pan goes dry.
• Transfer the cooked crab cakes to serving plate.
• Now take the ziploc bag (filled with tartar sauce) and snip it on one end.
• Pipe the tartar sauce over the crabcake.
• Combine all the ingredient in a bowl and stir evenly.
• Transfer to serving bowl.
• Place the mango salsa bowl along with the crabcakes and serve immediately.

CRISPY CRAB CAKES WITH MANGO SALSA

Steps:

• Combine 1/2 cup breadcrumbs with nexxt 6 ingredients.
• Gently mix in crabmeat; form into 24 cakes.
• Coat the crabcakes in the remaining 1/2 cup breadcrumbsd.
• Heat 1/2 inch oil in large, deep skillet to 350°F.
• Carefully add crabcakes in batches and cook, turning once until golden brown.
• Place on paper towels to drain.
• Serve immediately.
• MANGO SALAD:.
• Combine all ingredients; gently mix together, and serve with crabcakes.

CRAB CAKES WITH FRESH MANGO-PEACH SALSA

Steps:

• 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.