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Grilled Crab Cakes with Mango Salsa Recipe

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This recipe for Grilled Crab Cakes with Mango Salsa, by , is from Struttman Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dan Taylor & Julie Schultz
Added: Tuesday, July 28, 2009



1 ripe mango (approx 1 lb) peeled, seeded & diced
1 med. red onion chopped
3 T. chopped basil
1 T. lime juice
1 T. minced jalapeņo chile
1 can crab meat
1/2 tsp. kosher salt

Crab Cake

3/4 lb. fresh/frozen, or canned lump crabmeat
1 c. plain panko bread crumbs
3/4 c. light mayo
1 egg, beaten
2 green onions, ( white and light green only)
1/2 tsp. soy sauce
1/4 tsp. tabasco
1/4 tsp. kosher salt
1/8 tsp. black pepper

1. Make salsa with all salsa ingredients mix and let sit room temp. for at 1 hour.

2. Drain the crabmeat in a sieve (if frozen allow to defrost naturally). in a medium bowl, flake the meat and discard any shell or cartilage that remains.

3. Add the remaining ingredients, mix gently, but thoroughly.

4. Shape into 16 small cakes about 2 inches in diameter.

5. Place cakes on a plate and cover, refrigerate for 30 min. to 1 hour so they hold together on the grill.

6. Grill over direct high heat until bread crumbs are toasted, 6 to8 mins. will do turning once very carefully with a spatula.

Personal Notes:
Personal Notes:
great appetizer or a small tapas dinner party item.




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