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

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
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 
  1. In medium bowl, whisk together egg, mayonnaise, Worcestershire sauce, and sriracha. Add crab and saltines and mix to combine; cover and refrigerate.
  2. 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.
  3. 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.
  4. Arrange greens on platter and place crab cakes on top. Fold avocado and basil into mango relish and serve over crab cakes.
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