Dessert: Crab Cakes with Tropical Salad

Recipe by Frank P. Melodia This meal is a warm weather treat: pan-fried crab cakes served along side a colorful tropical salad of avocado, papaya, mango, and watercress.

Ingredients

1/2 c. light mayonnaise
1 large egg
1 1/2 tsp. curry powder
1 1/2 tsp. Worcestershire sauce
1 1/2 tsp. Grainy mustard
1/2 tsp. kosher salt
1 tsp. Freshly ground black pepper
1/3 c. finely diced red bell pepper
1/4 c. snipped fresh chives or chopped scallions
1 lb. lump crabeat
1 1/4 c. panko (Japanese breadcrumbs)

Instructions

Crab Cakes: Whisk mayonnaise, egg, curry powder, Worcestershire sauce, mustard, salt, and pepper until blended. Gently stir in bell pepper, chives, and crabmeat; sprinkle 1/2 cup of the panko over the mixture and fold in. Put remaining panko on a plate. Place rounded 1/3 cup of the crab mixture in a loose mound in crumbs; pat just enough crumbs over the top to hold the mixture together and shape into a 3-inch cake. Place on waxed paper. Shape 7 more cakes. Refrigerate while preparing salad.
Tropical salad: Pit and peel mango, cut into chunks, and place in a medium bowl. Halve, seed, and peel papaya; cut into chunks and add to bowl. Pit and peel avocado, cut into chunks, and add to bowl with onion, cilantro, lime juice, salt, and watercress; do not toss yet.
In a large nonstick skillet, heat 1 1/2 tablespoons of the oil over medium heat. Add 4 cakes; fry 5 minutes, turning once, until golden and crisp. Drain on paper towels. Add remaining oil to skillet; fry remaining 4 cakes. Toss salad; divide over 4 plates and serve each with 2 crab cakes.

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