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Ingredientes
- 1 c. dry bread crumbs
- 2 lrg Large eggs lightly beaten
- 2 lb lump crabmeat picked over
- 1/2 c. fresh cilantro minced
- 4 x scallions minced
- 1 x red bell pepper
- 1 x yellow bell pepper
- 1 x jalapeno pepper
- 2/3 c. mayonnaise Kosher salt to taste Freshly-grnd black pepper to taste
- 1 c. vegetable oil for frying
- 2 x mangoes
- 1 x jalapeno pepper
- 1 x garlic clove chopped Juice of 1 lime
- 3 Tbsp. cilantro minced
- 1/4 tsp kosher salt
- 1/8 tsp freshly-grnd black pepper
Direcciones
- Seed and dice all peppers. In a large bowl, gently mix together the bread crumbs, Large eggs, crabmeat, cilantro, scallions, peppers, mayonnaise, salt, and grnd pepper.
- Form heaping Tbsp. of crabmeat mix into small, thick cakes, about 1 1/2-inch in diameter. Heat the vegetable oil in a large skillet over medium-high heat till warm, but not smoking. Cook the crab cakes for 2 to 3 min per side, till golden, turning them with a spatula. Drain on a plate lined with a paper towel before serving. Serve warm, topped with Mango Relish.
- MANGO RELISH: Peel and seed the mangoes; dice into 1/4" cubes. Place mango cubes in a medium mixing bowl, and toss with remaining ingredients; adjust seasoning to taste. Best if refrigerated before serving. (Makes 2 1/2 c.)
- Makes 40 cakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 12 servings | |
| Calories 303 | |
| Calories from Fat 182 | 60% |
| Total Fat 20.51g | 26% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.47g | |
| Cholesterol 102mg | 34% |
| Sodium 380mg | 16% |
| Potassium 388mg | 11% |
| Total Carbs 11.66g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.68g | 3% |
| Protein 18.1g | 29% |
