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-
Prep
- 30 min
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Prep
-
- Total
- 40 min
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- Serving
- 6 crab cakes
Spicy Crab Cakes with Avocado-Mango Salsa and Lime Crema
Featured Product
Feta
Fresh yet salty and with a slightly tangy taste, Feta cheese is perfect in Greek salads and to enhance the flavours of your favourite Mediterranean meals.
Ingredients
For the crab cakes
- 455 g (1 lb) lump crabmeat, squeezed to remove excess water
- 160 mL + 160 mL (⅔ + ⅔ cup) panko breadcrumbs, divided use
- 80 mL (⅓ cup) crumbled Saputo Feta cheese
- 60 mL (¼ cup) mayonnaise
- 1 large egg
- 30 mL (2 tbsp) finely minced shallot
- 15 mL (1 tbsp) finely minced jalapeno
- 15 mL (1 tbsp) finely minced cilantro
- 1 mL (¼ tsp) kosher salt
- 60 mL (¼ cup) vegetable oil
For the lime crema
- 125 mL (½ cup) sour cream
- Zest of 1 lime
- Juice of ½ a lime
- 2.5 mL (½ tsp) kosher salt
For the avocado-mango salsa
- 1 mango, diced
- 1 avocado, diced
- Juice of ½ a lime
- 15 mL (1 tbsp) minced shallot
- 15 mL (1 tbsp) minced jalapeno
- 2.5 mL (½ tsp) kosher salt
Directions
- In a large bowl, stir together crabmeat, 160 mL (⅔ cup) breadcrumbs, Feta cheese, mayonnaise, egg, shallot, jalapeno, cilantro and salt. Form six patties then refrigerate on a plate for 10 minutes.
- While the crab cakes are chilling, make the sauce and salsa. In a small bowl, whisk together sour cream, lime zest, lime juice (be sure to reserve the other half lime for the next step) and salt.
- In a separate bowl, stir together the mango, avocado, lime juice, shallot, jalapeno and salt to make the salsa.
- Heat oil over medium heat in a large, heavy skillet. Spread remaining 160 mL (⅔ cup) breadcrumbs on a clean plate and coat each crab cake on both sides. Cook crab cakes 3-4 minutes, until bottoms are golden brown, then flip and continue cooking another 3-4 minutes until heated through (the middle should be 160ºF). Reduce heat at any point if they’re browning too quickly. Serve crab cakes topped with salsa and a dollop of lime crema.
A recipe created by our foodie influencer @Foodess
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