Fresh mangos and peaches make a delicious fruity salsa that tops homemade, panko-crusted crab cakes.
Preparation Time
40 mins
Cooking Time
20 mins
Total Time
60 mins
Calories
306 Calories
Recipe Instructions
Step 1
Score mango flesh and cut into chunks. Cut peaches into chunks. Transfer both into a bowl with tomatoes, onion, jalapeno, cilantro, honey, and balsamic vinegar; stir carefully to combine, being careful not to bruise the fruit. Place in the refrigerator to chill while you prepare the crab cakes, or up to 3 days.
Step 2
Add eggs and flour; stir with a fork until combined. Shape mixture into eight 4- to 5-inch patties.
Step 3
Place panko in a partially (not fully) sealed plastic bag. Roll over the crumbs with a rolling pin until crushed but not too fine; air will escape the bag through the opening. Transfer panko to a shallow bowl. Gently press crab cakes into the crumbs to coat on both sides, being careful not to break them.
Step 4
Heat oil in a large skillet over medium heat until hot, but not burning or smoking. Cook 4 crab cakes at a time in the hot oil until golden brown, about 5 minutes per side. Remove to a paper towel-lined plate to drain excess oil, then repeat with remaining crab cakes.
Step 5
Serve on top of or alongside chilled salsa.
Step 6
Inspect crabmeat and discard any shells. Transfer meat to a bowl. Add green onions, salt, and pepper; gently mix to combine with a wooden spoon or silicone spatula, making sure you don't break up the crabmeat.
Ingredients
3 tablespoons all-purpose flour
2 large eggs, beaten
1 tablespoon balsamic vinegar
3 stalks green onions, chopped
1 medium jalapeno pepper, seeded and minced
2 cups panko bread crumbs
2 medium mangos
2 large peaches, peeled and pitted
2 medium Roma tomatoes, seeded and chopped
2 pounds lump crab, drained
0.5 teaspoon freshly ground black pepper
0.5 cup chopped red onion
0.5 teaspoon kosher salt
0.33333334326744 cup roughly chopped fresh cilantro
