Mini Crab Cakes with Pineapple-Cucumber Salsa Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Jackie Mills
These crowd-pleasing Mini Crab Cakes with Pineapple-Cucumber Salsa make impressive small bites for your hoilday féte.
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.
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