Mike Garten
Spoil guests at your next party with these savory crab cake bites, made with fresh sweet crab meat and topped with a crunchy mango-avocado relish that’s delicious enough to serve on its own. The elegant mini crab cakes are perfect for Easter or Mother’s day brunch or at a cocktail party paired with a cold adult beverage or two.
What kind of meat is best for crab cakes?
While we call for jumbo lump crab meat, which consists of the largest pieces of meat (and is the most expensive), regular lump crab meat, consisting of smaller pieces of crab, would work well too.
No matter what kind of crab you use, we suggest always picking through the crab with your hands to check for stray bits of shell or cartilage.
Are crab cakes good or bad for you?
Crab meat by itself is low in fat and calories but is a bit high sodium (and cholesterol). When made into cakes, it depends on what else is mixed with the crab and how much fat is used to cook them. If you’re concerned, your best bet is to consider them a special-occasion treat.
Our addition of chopped ripe mango, creamy avocado, and crunchy cucumber not only complements the flavors of the crab, but it also gives your guests something else tasty to munch on to balance out the dish. It might even slow them down long enough for you to snag one or two for yourself!
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Yields:
20
Total Time:
1
hour
5
mins
tbsp.
Worcestershire sauce
lb.
jumbo lump crab meat, picked over for shells
mango, peeled and finely chopped
Persian cucumber, cut into tiny pieces
small chile, seeded and finely chopped
Small greens or microgreens, for serving
small avocado, cut into small pieces
- In medium bowl, whisk together egg, mayonnaise, Worcestershire sauce, and sriracha. Add crab and saltines and mix to combine; cover and refrigerate.
- Finely grate zest, then squeeze juice from lime into medium bowl. Add mango, cucumber, chile, and ¼ tsp salt and toss to combine; cover and refrigerate.
- Form crab mixture into twenty 1-in.-thick cakes. Heat oil in large nonstick skillet on medium. Cook crab cakes in batches until browned, 4 to 6 min. per side.
- Arrange greens on platter and place crab cakes on top. Fold avocado and basil into mango relish and serve over crab cakes.
Nutritional Information (per serving): About 85 cal, 5 g fat (1 g sat), 5 g protein, 190 mg sodium, 6 g carb, 1 g fiber
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Source : Goodhousekeeping
