Crab Cakes with Lime Salsa
Crab cakes are famous in many areas in the United States, such as Maryland and Seattle. This plump, sweet and filling crab cake is both delicious and super easy to prepare. Crab meat is nutritious too—low in calories and fat, and high in protein and heart-healthy omega-3 fatty acids. The salsa adds an unexpected citrus flare to the dish.
Makes
Serving size
Ingredients
Salsa:
½ English cucumber, diced
1 lime, chopped
½ cup red bell pepper, boiled and chopped
1 teaspoon fresh cilantro, chopped
Freshly ground black pepper, to taste
Crab Cakes:
8 ounces queen crab meat
¼ cup bread crumbs
1 small egg
¼ cup red bell pepper, boiled and chopped
1 scallion, both green and white parts, minced
1 tablespoon fresh parsley, chopped
A splash of hot sauce
Olive oil spray, for the pan
Instructions
To prepare salsa:
- In a small bowl, stir together the cucumber, lime, red pepper, and cilantro.
- Season with pepper; set aside.
To prepare crab cakes:
- In a medium bowl, mix together the crab, bread crumbs, egg, red pepper, scallion, parsley, and hot sauce until it holds together. Add more bread crumbs, if necessary.
- Form the crab mixture into 4 patties and place them on a plate.
- Refrigerate the crab cakes for 1 hour to firm them.
- Spray a large skillet generously with olive oil spray and place it over medium-high heat.
- Cook the crab cakes in batches, turning, for about 5 minutes per side or until golden brown.
- Serve the crab cakes with the salsa.
Cooking Tip
Fresh crab meat is preferred rather than canned
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