Our famous crab cakes served on toasted buns with homemade mango salsa...Enjoy!
Course: Entrée
Cuisine: American
Servings: 4
Ingredients
CRAB PATTIES:
1lb. freshDungeness crab meatpicked over for shells
1lg.eggbeaten
1/2c.mayonnaise
1 1/2 tsp.Dijon mustard
1tsp.Old Bay seasoning
1tsp.lemon juice
1/2tsp.Worcestershire sauce
1/4tsp.kosher salt
1 c.Italian bread crumbs
1 T.flat-leaf parsleychopped
1T.butter
1T.olive oil
MANGO SALSA:
1mangopeeled & diced
1avocadopeeled & diced
2earscorncharred & cut from cob
1/2red onionchopped
1jalapeñoseeds & membrane removed, finely chopped
Juice of 1 lime
1/4c.flat-leaf parsley
salt and pepperto taste
Drizzleolive oil
Toastedsesame bunsfor serving
lettuce leavesfor serving
Instructions
CRAB PATTIES: Pick through the crab meat, removing all shells.
In a large bowl, beat the egg slightly, whisk in 1/2 cup mayonnaise, mustard, Old Bay, lemon juice, Worcestershire sauce, and salt. Stir in bread crumbs and parsley. Add the crab meat; toss gently until combined.
Shape the crab mixture into 4-6 patties. Cover with plastic and refrigerate for 1 hour.
MANGO SALSA: In a large bowl, stir together mango, avocado, corn, red onion, jalapeño, lime juice, parsley, salt and pepper, and a drizzle of olive oil, until well combined. Refrigerate until ready to serve.
In a nonstick skillet, heat butter with olive oil over medium heat. Fry the crab patties 4 minutes per side until golden brown and cooked through (internal temperature of 165 degrees). Repeat with remaining crab patties, adding more oil if needed. (Depending on the size of your pan, you may need to cook in batches, do not over-crowd.)
To assemble burgers: Toast the buns. Pile salsa on the bottom buns, followed by a crab patty, a leaf of lettuce, and the top bun. Now devour!
Cook's Note: Serve leftover salsa with corn tortilla chips!