1 c Dry bread crumbs
2 lg Eggs; lightly beaten
2 lb Lump crabmeat; picked over
1/2 c Fresh cilantro; chopped
4 Scallions; chopped
1 Red bell pepper
1 Yellow bell pepper
1 Jalapeno pepper
2/3 c Mayonnaise
Kosher salt; to taste
Freshly-ground black pepper;
-to taste
1 c Vegetable oil; for frying
=== MANGO RELISH ===
2 Mangoes
1 Jalapeno pepper
1 Garlic clove; minced
Juice of 1 lime
3 tb Cilantro; chopped
1/4 ts Kosher salt
1/8 ts Freshly-ground black pepper
Seed and dice all peppers. In a large bowl, gently mix together the
bread crumbs, eggs, crabmeat, cilantro, scallions, peppers,
mayonnaise, salt, and ground pepper.
Form heaping tablespoons of crabmeat mixture into small, thick cakes,
about 1 1/2-inch in diameter. Heat the vegetable oil in a large
skillet over medium-high heat until hot, but not smoking. Cook the
crab cakes for 2 to 3 minutes per side, until golden brown, turning
them with a spatula. Drain on a plate lined with a paper towel before
serving. Serve hot, topped with Mango Relish.
MANGO RELISH: Peel and seed the mangoes; dice into 1/4″ cubes. Place
mango cubes in a medium mixing bowl, and toss with remaining
ingredients; adjust seasoning to taste. Best if refrigerated before
serving. (Makes 2 1/2 cups)
Makes 40 cakes.
Yields
40 servings