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Appetizer

Caribbean Grilled Crab Cakes

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Appetizer: Caribbean Grilled Crab Cakes
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INGREDIENTS
Servings: 16
crabmeat
plain bread crumbs
mayonnaise
egg, beaten
green onions, minced
Hot sauce, to taste
Salt and pepper, to taste
 
mango, peeled, pitted and diced
red onion, diced
chopped fresh basil
chopped fresh cilantro
lime, juiced
Minced jalapeno, to taste
Salt and pepper, to taste
 
vegetable oil
DIRECTIONS
  1. Drain the crabmeat. In a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, green onions, hot sauce, and salt and pepper until combined. Shape the mixture into 16 small cakes. Refrigerate for 30 minutes.
  2. Meanwhile, in a small bowl combine the diced mango, onion, basil, cilantro, lime juice, jalapeno (if using), and salt and pepper. Refrigerate until ready to use.
  3. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook crab cake patties until crisp and golden brown on both sides, about 4 minutes per side. Top with salsa.
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