Crab Cakes with Fresh Mango-Peach Salsa

Crab Cakes with Fresh Mango-Peach Salsa

This recipe for crab cakes with mango-peach salsa is easy to make. I like to taste the crab meat. Its sweet delicate flavor comes through with the panko crumbs.

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
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.
Step 3
Add eggs and flour; stir with a fork until combined. Shape mixture into eight 4- to 5-inch patties.
Step 4
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 5
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 6
Serve on top of or alongside chilled salsa.

Ingredients

  • ½ teaspoon kosher salt
  • 3 tablespoons all-purpose flour
  • ¼ cup light olive oil
  • ½ teaspoon freshly ground black pepper
  • 1 ½ tablespoons honey
  • 2 large eggs, beaten
  • 1 tablespoon balsamic vinegar
  • ½ cup chopped red onion
  • 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
  • ⅓ cup roughly chopped fresh cilantro
  • 2 pounds lump crab, drained

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