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Summer Cooking: Kicked Up Crab Cakes

Summer grill fests are a fantastic way to enjoy great food in the great outdoors, but if you are looking to take a break from the gas and charcoal for a bit you might consider this next recipe.

You’re still assured of wonderful sunny flavors in a dish that features a taste of the sea. The recipe features hearty jumbo lump crab and a blend of curry powder. And while the recipe calls for several ingredients, it doesn’t compromise the simplicity of the dish. You still end up with savory crab cakes, but these provide your guests with an unexpected kick.

The second part of this dish is a refreshing fruit salsa featuring mango and papaya. The luscious tropical fruits perfectly complement the crab cakes and provide relief from the heat of the curry.

SPICY CRAB CAKES WITH MANGO SALSA

Ingredients for Crab Cakes:

3 eggs

1/2 cup mayonnaise

1 tablespoon whole-grain mustard

1 tablespoon Worcestershire sauce

2 tablespoons madras curry powder

1 pound jumbo lump crab meat

2 green onions, chopped, greens parts only

1/4 cup diced red onion

1/4 cup diced red bell pepper

1/4 cup diced yellow bell pepper

1/4 cup chopped parsley

1 cup panko (Japanese breadcrumbs)

Salt and pepper, to taste

1/4 cup clarified butter

Ingredients for Mango Papaya Salsa

1 teaspoon chopped chives

3/4 cup sugar

1/3 cup chopped green onions, green parts only

1 teaspoon hot pepper sauce, or to taste

1 cup diced papayas

1 cup diced mangoes

2 tablespoons chopped cilantro

3 limes

Directions:

Preheat oven to 400 degrees.

Beat eggs, mayonnaise, mustard, Worcestershire and curry powder in a large bowl. Set aside for 15 minutes.

Add crab and mix gently by hand. Let sit a few minutes to absorb flavors.

Add onions, bell peppers and parsley. Toss gently so crab lumps don’t break up.

Add panko, salt and pepper to taste. Toss gently. Form into 8 patties.

Heat butter in skillet. Sear crab cakes until golden brown on each side. Place on baking sheet.

Finish cooking in oven, 8 to 10 minutes.

To prepare salsa: Place all ingredients except limes in a bowl and toss. Squeeze limes over salsa, adding juice according to taste.

Serve crab cakes topped with salsa.

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This entry was posted in Fish/Seafood by Michele Cheplic. Bookmark the permalink.

About Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism. She spent the next ten years as a television anchor and reporter at various stations throughout the country (from the CBS affiliate in Honolulu to the NBC affiliate in Green Bay). She has won numerous honors including an Emmy Award and multiple Edward R. Murrow awards honoring outstanding achievements in broadcast journalism. In addition, she has received awards from the Aircraft Owners and Pilots Association for her reports on air travel and the Wisconsin Education Association Council for her stories on education. Michele has since left television to concentrate on being a mom and freelance writer.