Crab Cakes with Sweet Cucumber Salsa
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1/2 cup minced red onion
2 tablespoons chopped scallions
2 tablespoons Dijon mustard
3/4 teaspoon Old Bay Seasoning
2 teaspoons Worcestershire sauce
2 tablespoons canola oil mayonnaise
1 egg yolk
3/4 cup Panko breadcrumbs
1 cup lump crab
Sweet Cucumber Salsa:
1/2 cup diced cucumbers
2 tablespoons diced fresh chives
2 teaspoons diced red onion
2 tablespoons diced roasted red bell peppers
2 tablespoons orange marmalade
Pinch diced jalapeño pepper
2 teaspoons lime juice
1. Combine peppers, onions, scallions, mustard, Old Bay
seasoning, Worcestershire sauce, mayonnaise, egg yolk,
breadcrumbs and crab and mix well. Refrigerate for 2 hours.
2. Prepare Sweet Cucumber Salsa.
3. Remove crab mixture from refrigerator and portion 1/4 cup patties.
4. Lightly coat a large sauté pan with olive oil. Sauté crab cakes until
golden brown on each side. Serve 2 crab cakes with 2
tablespoons Sweet Cucumber Salsa.