Chipotle Crab Cakes with Avocado-Mango Salsa
Crab cakes are a popular dish in coastal regions, particularly in the United States and parts of Europe. They are often made with regional variations and enjoyed as a delicious seafood appetizer.
This is gluten free, high protein and non vegetarian recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 18.
Ingredients
- 8 ounce Crab meat
- 1/4 cup Mayonnaise
- 1/4 cup Breadcrumbs
- 1/4 cup Red bell pepper
- 1/4 cup Green onions
- 1 Egg
- 1 tablespoon Lime juice
- 1 teaspoon Chipotle pepper in adobo sauce
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoon Olive oil
- 1 Avocado
- 1 Mango
- 2 tablespoon Red onion
- 2 tablespoon Cilantro
- 1 tablespoon Lime juice
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
- In a bowl, combine the crab meat, mayonnaise, breadcrumbs, red bell pepper, green onions, egg, lime juice, chipotle pepper, salt, and black pepper. Mix well.
- Shape the mixture into patties and refrigerate for 5 minutes.
- Heat olive oil in a frying pan over medium heat.
- Cook the crab cakes for 3-4 minutes on each side until golden brown.
- In a separate bowl, combine the diced avocado, mango, red onion, cilantro, lime juice, salt, and black pepper to make the salsa.
- Serve the crab cakes with the avocado-mango salsa on top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 18g6%
- Sugars 6g
- Protein 18g36%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.