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Crab Cakes with Salsa and Baby Greens

Featured in the Honolulu Star-Advertiser on May 15, 2019.

Crab cakes with salsa and baby greens

Ingredients:

Crab Cakes with Salsa and Baby Greens

  • 3/4 cup flour
  • 1/4 cup cornstarch
  • 2 eggs, divided
  • 1/2 cup water
  • 10 ounces king crab meat
  • 3 ounces ground pork
  • 1 tablespoon chopped celery
  • 1 tablespoon chopped bell pepper
  • 1 tablespoon chopped green onion
  • 1 tablespoon fresh corn kernels
  • 2 tablespoons mayonnaise
  • Dash of pepper
  • 2 cups oil for frying
  • 1 cup of breadcrumbs

Mango Salsa:

  • 1 tablespoon diced ripe mango
  • 1 tablespoon diced tomato
  • 1 teaspoon chopped onion
  • 1 teaspoon chopped Chinese parsley
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon balsamic vinegar
  • Salt to taste
  • Hot pepper sauce to taste

Directions:

  1. In a small bowl, combine Mango Salsa ingredients; set aside.
  2. In a medium bowl, combine flour, cornstarch, 1 egg, and water.
  3. In a medium bowl, combine crab, pork, celery, bell pepper, green onion, corn, mayonnaise and remaining egg, and pepper.
  4. Form 4 patties.
  5. In a wok or deep skillet, heat oil to 375°F.
  6. Dip patties in flour mixture, then in bread crumbs and fry until golden brown.

Serves 4.

Approximate Nutrient Analysis per serving (not including salt to taste):
750 calories, 52 g fat, 9 g saturated fat, 160 mg cholesterol, 550 mg sodium, 46 g carbohydrate, 0 g fiber, 3 g sugar, 28 g protein

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