Ingredients: |
Ingredients: 1 tsp unsalted butter
3 stalks celery, finely chopped
3 tbsp finely chopped yellow onion
1/3 cup mayonnaise
1/2 tsp curry powder
1 1/2 teaspoons Old Bay seasoning
1 tsp Worcestershire sauce
1 1/2 tbsp Dijon mustard
1/2 teaspoon Colman's dry mustard
1 1/2 tbsp drained finely chopped pimento
2 slices firm white bread, crusts removed and finely chopped
1 lb. lump crabmeat, gently squeezed to remove moisture
1 cup Mango Salsa
1 tsp minced parsley for serving
Lemon wedges, for serving
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Directions: |
Directions:Place a small skillet over medium-low heat, and add the butter. Add the celery and onion and stir. Cover and sweat gently until tender, about 5 minutes. Remove from heat and let cool.
In a large bowl whisk together the mayo, curry powder, Old Bay, Worcestershire, Dijon mustard and Dry mustard until evenly blended. Add the cooled celery mixture, chopped pimento, bread, and crabmeat. Toss the mixture gently breaking up some of the crabmeat but taking care to leave some lumps intact. Using your hands form into 6 slightly flattened patties and place on a rimmed baking sheet. Cover and refrigerate for at least one hour, and up to 3 hours.
Preheat Oven to 350. Place the baking sheet in the oven and bake for 10 - 12 minutes, until the cakes are just heated through. Then place under a preheated broiler on high heat for about 1 minute until golden brown on top. With a metal spatula, carefully transfer the crab cakes to small, warmed serving plates. Place a generous tbsp of Mango Salsa on the side. Scatter the parsley around the edge of the plate and serve at once, with the lemon wedges. |
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