Crab Cakes with Pineapple Cucumber Salsa
Unbelievable burst of colors on your plate does not disappoint your palate!
Crab cakes and strawberries are in season during May so take advantage of the ‘in season’ flavor!
The 2018 Rosé is deliciously light and crisp making it the perfect accompaniment.
1 large egg, lightly beaten
1/4 cup mayonnaise
1 teaspoons stone ground mustard
1 tablespoon chopped fresh chives or green onion
3 TBSP red bell pepper, chopped (save the rest for the salsa)
1/8 teaspoon smoked paprika
1 1/2 pounds lump crab, drained and picked
1 1/2 cups panko (Japanese breadcrumbs), divided
3-4 tablespoons sunflower seed oil
How to Make It
Combine first 6 ingredients in a large bowl. Gently fold in crab and 1/4 cup panko.
Shape crab mixture into 4 large or 8 small cakes; carefully dredge patties in remaining 1 cup panko, more if needed.
Carefully press as much of the panko into the all sides of the crab cake.
Place on a plate, cover and chill, for about an hour.
Meanwhile prepare Pineapple Cucumber Salsa…
* 2 cups diced fresh pineapple
* 1 English cucumber, peeled and diced (about 1 1/2 cups)
* 2 green onions, thinly sliced (about 1/4 cup)
* 1 jalapeño pepper, seeded and minced
* red bell pepper, chopped. (The remaining left from the crab cake mixture)
* 1/4 cup chopped fresh basil
* 1 tablespoon fresh lime juice
* 1/8 teaspoon salt
Combine all ingredients in a bowl; cover and chill until ready to serve.
Now time to cook the crab cakes.
Remove from refrigerator and carefully brush off excess Panko.
3 tablespoon sunflower seed oil in a large skillet over medium heat. Add 4 crab cakes to pan, and cook 3-4 minutes on each side or until golden.
Serve immediately with Pineapple Cucumber Salsa.
Green Strawberry Salad.
Spinach or mixed greens
Crumbled goat cheese, chèvre plain or herb
Juice from one lemon
4 TBSP olive oil
Salt and pepper to taste
1TBSP honey or maple syrup
When cooking these cakes use a few tablespoons sunflower seed oil, it has a nice flash point unlike butter.