Healthy Recipes

Add Some Heat: Mango-Jalapeño Crab Cakes

Cook up some sweet heat with these unique crab cakes.

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Add Some Heat: Mango-Jalapeno Crab Cakes
Calories 308
Protein 32g
Fat 26g
Carbs 8g

Chef Tip: Serve with jicama-mint slaw for a refreshing side. Combine 2 cups peeled, julienned jicama; 1 tbsp chopped fresh mint; the zest of juice of 1/2 lemon; and a pinch of salt. 

Mango-Jalapeño Crab Cakes Servings: 4
You'll need
  • 1 tbsp olive oil
  • 1/4 cup finely diced red bell pepper
  • 2 tbsp finely chopped jalapeno pepper, seeded
  • 1 cup bread crumbs
  • 3 tbsp chopped fresh cilantro
  • 2 tbsp finely chopped chives
  • 1 cup finely diced mango
  • 1 whole egg
  • 2 egg whites
  • zest of 1 1/2 lemons
  • Salt and pepper, to taste
  • 1 Ib fresh Dungeness crab meat
  • olive oil spray
Directions 
1. Preheat a small sauté pan over medium-low heat for 1 minute. Add olive oil and sauté red pepper for 3 minutes, or until soft. Remove from heat and set aside to cool.
2. In a large bowl, combine all remaining ingredients except crab and olive-oil spray. Once red peppers have cooled, add to mixture along with crab and combine.
3. Using a 1/4 cup measuring cup, make individual crab cakes. Set aside.
4. Preheat a large sauté or grill pan over medium heat. Spray with olive-oil pray and sear each cake for 3-4 minutes on each side, or until golden brown and warmed through.
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