…with Mango Salsa 😀
& Awesome mango chipotle pureé ♥ YUM!
1 cup Panko bread crumbs, divided
1/4 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon Dijon-style mustard
1 green onion, white and green parts, finely chopped
1 garlic clove, minced
1/2 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning
1 pound fresh lump crab meat.
JuIce of 1 fresh lemon .
Good Olive Oil, for frying.
MIx1/2 cup bread crumbs, mayonnaise, egg, mustard, garlic, green onion (set asIde a pInch for servIng), Worcestershire sauce and seafood seasoning. Gently mix in the crabmeat; form into cakes.
Chill at least 30 minutes before proceeding. Place the remaining 1/2 cup bread crumbs in a shallow dish; coat the crab cakes in the crumbs.
Heat oIl In saute pan. Carefully add crab cakes in batches; cook, turning once, until golden brown, about 3 minutes.
Place on paper towel-lined platter or cooling rack to drain.
with lemon wedges and Mango Salsa on the side.
And the mango chipotle pureé is great!
When I can make something better myself, I do. But this new dressing from Kraft is “awesomesauce”
Love mango! ♡
“Crispy” is the word, right? I like crispy :-X#truth is…pic looks darker then it was ♡