Crab Cakes with Mango Slaw
This Crab Cakes with Mango Slaw recipe is deliciously crabby!
Ingredients
- For the Crab Cakes:
- ¼ of a red bell pepper finely diced
- ¼ of a yellow bell pepper finely diced
- 1 teaspoon extra virgin olive oil
- 1 pound Dungeness crab meat (or whichever crab you have available, if not fresh crab, buy a good quality canned crab meat in the refrigerated section of your supermarket. DO NOT buy the canned crab they sell on the shelves)
- ¼ cup toasted pine nuts this added additional sweetness and a surprise crunch
- 1 - 2 tablespoons minced fresh tarragon
- 2 tablespoons fresh minced Italian parsley
- 3 green onions finely diced
- ⅓ cup mayonnaise I use low-fat
- Squeeze of fresh lemon juice
- 1 cup panko or as needed
- For the Slaw:
- ½ of a head of green cabbage finely sliced (I use a mandolin)
- 1 mango peeled and finely sliced and cut into matchstick pieces (same as above, using the mandolin to ensure even pieces)
- ½ peeled jicama finely sliced into matchstick pieces
- 3 tablespoons diced red pepper
- 2 tablespoons minced green onion use the whole onion, green and white
- 1 teaspoon finely minced fresh ginger
- Chopped cilantro optional
- For the vinaigrette
- ¼ cup fresh squeezed lemon juice
- ⅓ cup extra virgin olive oil
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- salt and freshly ground pepper to taste
Instructions
- In a small saute pan, heat the oil, add the minced peppers and saute until just softened. Allow to cool.
- In a large bowl, combine the crab meat, pine nuts, tarragon, parsley, cooled bell peppers, green onion, mayonnaise, lemon juice, and ½ cup of the panko. Mix together well. (It should just hold together). Form into 8 balls, and roll in remaining panko to coat. Flatten slightly into disks and fry in olive oil until browned, turning once. (Because these are so full of crab, avoid turning more than once so they don't fall apart). Set-aside.
- Meanwhile, in a small bowl whisk together the ingredients for the vinaigrette. Combine the slaw ingredients in a large bowl, pour the dressing over and toss to combine. (This can be made up to a day in advance to allow the flavors to "marry" but is still excellent fresh).
- To serve: Place a mound of slaw on a plate; set a crab cake jauntily askew and serve with a fresh slice of lemon, if desired.
Nutrition
Serving: 1gSodium: 370mgFiber: 4gCholesterol: 48mgCalories: 244kcalPolyunsaturated Fat: 11gSaturated Fat: 2gFat: 15gProtein: 13gCarbohydrates: 30g
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