Dessert: Mini Crab Cakes with Pineapple-Cucumber Salsa Recipe | Myrecipes

Recipe by Jackie Mills These crowd-pleasing Mini Crab Cakes with Pineapple-Cucumber Salsa make impressive small bites for your hoilday féte.

This recipe includes superfoods such as:

Lemon

Health benefits of Mini Crab Cakes with Pineapple-Cucumber Salsa Recipe | Myrecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

Pineapple-Cucumber Salsa
1 1/2 pounds fresh crabmeat, drained
1/4 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
1 teaspoon lemon zest
1/4 cup panko (Japanese breadcrumbs)
3 tablespoons minced green onions
3 tablespoons diced red bell pepper
4 tablespoons butter
Lime wedges

Instructions

Prepare salsa.
Pick crabmeat, removing any bits of shell.
Whisk together mayonnaise and next 3 ingredients in a large bowl. Gently stir in crabmeat, panko, and next 2 ingredients. Shape mixture into 16 (2-inch) cakes (about 1/4 cup each). Cover and chill 1 to 4 hours.
Melt 2 Tbsp. butter in a large nonstick skillet over medium heat. Add 8 crab cakes; cook 2 to 3 minutes on each side or until browned. Repeat with remaining butter and crab cakes. Serve with Pineapple-Cucumber Salsa and lime wedges.