Crab Cakes With Mango-Avocado Relish
Delight your guests at your next gathering with these savory crab cake bites, crafted with fresh, sweet crab meat and topped with a vibrant mango-avocado relish that's so flavorful it could stand alone. These elegant mini crab cakes are ideal for Easter or Mother’s Day brunch, or for serving at a cocktail party alongside a chilled adult beverage or two.
Ingredients
- 1 large egg
- 1/3 c. mayonnaise
- 1 Tbsp. Worcestershire sauce
- 1 tsp. sriracha
- 1 lb. jumbo lump crab meat, picked over for shells
- 20 saltines, crushed
- 1 lime
- 1 mango, peeled and finely chopped
- 1 Persian cucumber, cut into tiny pieces
- 1 small chile, seeded and finely chopped
- Kosher salt
- 2 Tbsp. olive oil
- Small greens or microgreens, for serving
- 1/4 small avocado, cut into small pieces
- 2 Tbsp. torn basil
Instructions
- 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.
Nutrition
Calories: 85kcalCarbohydrates: 6gProtein: 5gFat: 5gSaturated Fat: 1gSodium: 190mgFiber: 1g
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