Easy Dinner Recipe Of The Week ~ Crab Cakes With Mango-Avocado Relish

Name: Open House - 2:00 PM - 4:00 PM
Start: 2021-11-28T14:00:00-5:00
End: 2021-11-28T16:00:00-5:00
Location: 8105 Nachand Springs Ln #8105

Posted by Diane Mullins on Saturday, April 25, 2020 at 6:00 AM By Diane Mullins / April 25, 2020 Comment

Nutritional Information (per serving): About 85 cal, 5 g fat (1 g sat), 5 g protein, 190 mg sodium, 6 g carb, 1 g fiber

Ingredients

1 large egg

1/3 c. mayonnaise

1 tbsp. Worcestershire sauce

1 tsp. sriracha

1 lb. jumbo lump crab meat, picked over for shells

20 saltines, crushed

1 lime

1 mango, peeled and finely chopped

1 Persian cucumber, cut into tiny pieces

1 small chile, seeded and finely chopped

Kosher salt

2 tbsp. olive oil

Small greens or microgreens, for serving

1/4 small avocado, cut into small pieces

2 tbsp. torn basil

Directions

In medium bowl, whisk together egg, mayonnaise, Worcestershire sauce, and sriracha. Add crab and saltines and mix to combine; cover and refrigerate.
Finely grate zest, then squeeze juice from lime into medium bowl. Add mango, cucumber, chile, and ¼ tsp salt and toss to combine; cover and refrigerate.
Form crab mixture into twenty 1-in.-thick cakes. Heat oil in large nonstick skillet on medium. Cook crab cakes in batches until browned, 4 to 6 min. per side.
Arrange greens on platter and place crab cakes on top. Fold avocado and basil into mango relish and serve over crab cakes.