Today I wanted to try a new crab cake recipe and found one I thought I would like; a crispy crab cake, not overloaded with filler and including panko bread crumbs. Sounded good.
I had a can of hand-picked crab from China in the refrigerator that I found at the Super Duper. Wegman’s also has canned crab but I haven’t been too impressed with them lately. Wegman’s can be great in the cities but I think that in smaller towns they must stock differently.
I like this canned crab because it looks white, clean and well picked. Not a lot of claw meat, though.
So what’s my beef with this recipe? The crab cakes fell apart. I knew they would fall apart because when I read the recipe I didn’t think there was enough binder. Of course I could have done something about this by at least adding another egg but I didn’t, lazily thinking that maybe I didn’t know everything 😉 Good, savory ingredient mix but they fell apart and I really hate that. Still, you could try them anyway. Recipe is at the link above.
The site served these cakes with a mango pineapple salsa but, no fan of pineapple, I went with one of my usual, normal mango salsas 😀
This recipe is good with fish, seafood or anything else you’d like to use it for. I’m thinking wrapped in a tortilla with pork char sui slices 🙂
1 ripe mango, diced
1/2 red bell pepper, chopped
1/2 very small purple onion, chopped
1 fresh jalapeno pepper, seeded and chopped
2 tbsp cilantro, chopped
Juice of one lime
Mix everything together and refrigerate until ready to use.