Easy Dinner Recipe Of The Week ~ Crab Cakes With Mango-Avocado Relish
Small greens or microgreens, for serving
- 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.