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avocado frozen mango sweet corn cilantro garlic lump crabmeat egg whole wheat breadcrumbs In garlic paprika olive oil salt
Viewed: 11 - Published at: 9 years agoIngredients
- 1/2 Avocado, Peeled, Pitted, And Diced
- 13 cups Frozen Mango, Thawed And Diced
- 13 cups Sweet Corn, Thawed
- 1 Lime, Juiced
- 1 Tablespoon Cilantro, Chopped
- 1/2 teaspoons Minced Garlic
- 1 cup Cooked Fresh Lump Crabmeat
- 1 Egg
- 1/4 cups Whole Wheat Breadcrumbs
- 1 Small Chipotle In Adobo, Seeded And Finely Diced (available In Small Cans In The International Foods Aisle)
- 1/2 teaspoons Garlic Powder
- 1/2 teaspoons Paprika
- 1- 1/2 Tablespoon Olive Oil
- Salt And Freshly Ground Black Pepper
Method
- To make the avocado-mango salsa, add the following into a large bowl: the diced avocado, diced mango, corn, lime juice, chopped cilantro, and minced garlic.
- Season with a pinch of salt and pepper, and stir until well combined.
- To make the crab cakes, add the following into a mixing bowl: the crabmeat, egg, breadcrumbs, diced chipotle pepper, garlic powder and paprika.
- Season with a pinch of salt and pepper, and stir until mixture is well combined.
- Shape handfuls of the crabmeat mixture into four, round, half-inch thick patties.
- Heat the olive oil in a large saute pan over medium-high heat.
- When oil is hot add the cakes into the pan.
- Cook the crab cakes until edges begin to look golden, about 4-5 minutes.
- Flip and cook the the other side, about 3-5 minutes more.
- Plate them!
- Top each crab cake with spoonfuls of avocado-mango salsa and serve.
- Yield: 4 crab cakes, 2 servings (1 serving is 2 crab cakes)
