Crab Cake and Mango Salad

 

Crab Cakes:

1 large egg 

2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

1/2 teaspoon cayenne pepper or 1/2 tsp. hot sauce

1 cup jumbo crab meat

1/2 cup Panko bread crumbs

2 tablespoons fresh chopped parsley

salt and pepper to taste

Vegetable or Canola oil for frying.  Approximately 3-4 tablespoons

Heat oil in a large saute pan or cast iron skillet. 

Combine egg, Dijon mustard, hot sauce or cayenne pepper and Worcestershire sauce in a bowl. 

In a separate bowl, mix crab meat, panko bread crumbs and parsley.  

Fold crab mixture into egg and mayo mixture.  Add salt and pepper.  

I use an ice cream scoop to form the same size balls.  Slightly flatten them out with your hand.

Cook the crab mixture over high heat in a large sauce pan with vegetable or canola oil until they are browned.  This will take 3-4 minutes.

Flip cakes to brown the other side for another 3-4 minutes.  Place them on a paper towel to drain.




Salad:

12 ounces mixed greens

¼ cup chopped red onion

¼ cup english cucumber halved vertically, then cut into thin half-moons

1 large mango, peeled and pitted, cut into small chunks

3 radishes thinly sliced


Lime Vinaigrette:

1 clove of garlic, minced

1 teaspoon dijon mustard

2 tablespoons fresh lime juice

5 tablespoons extra virgin olive oil

¼ teaspoon salt

Combine all the ingredients into a small bowl and whisk together to combine or add ingredients to a mason jar with a lid and shake to combine.


Lime Aioli

½ cup mayonnaise

Zest of 1 lime

1 tablespoon lime juice

½ teaspoon salt

Combine all the ingredients into a small bowl and mix to combine.  Refrigerate for at least 30 minutes before using.


Assemble the Salad: 

Add mixed greens to a large bowl or plate  and top with red onions, cucumbers, radishes and mango chunks.  Drizzle desired amount of vinaigrette over the salad.  Top with crab cake and add a tablespoon of the aioli to the top of the crab cake.  Serve.

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