Caribbean Grilled Crab Cakes

Ingredients

• Servings: 16
• for crab cakes:
• 3/4 pound crabmeat
• 1 cup plain bread crumbs
• 3/4 cup mayonnaise
• 1 egg, beaten
• 2 green onions, minced
• hot sauce, to taste
• salt and pepper, to taste
• for mango salsa:
• 1 mango, peeled, pitted and diced
• 1 red onion, diced
• 3 tablespoons chopped fresh basil
• 3 tablespoons chopped fresh cilantro
• 1 lime, juiced
• minced jalapeno, to taste
• salt and pepper, to taste
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• drain the crabmeat. in a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, green onions, hot sauce, and salt and pepper until combined. shape the mixture into 16 small cakes. refrigerate for 30 minutes.
• meanwhile, in a small bowl combine the diced mango, onion, basil, cilantro, lime juice, jalapeno (if using), and salt and pepper. refrigerate until ready to use.
• to grill: preheat grill for medium heat and lightly oil the grate or a grill basket. grill about 8 minutes, turning once.
• to pan-fry: heat 2 tablespoons vegetable oil in a large skillet over medium heat. cook crab cake patties until crisp and golden brown on both sides, about 4 minutes per side.
• top crab cakes with mango salsa and enjoy.