You can also serve these crab cakes with seafood sauce, tartar sauce, mayonnaise, or any other simple dip.
Prep Time: 25 minutes
Cook Time: 4 minutes
Total Time: 29 minutes
Ingredients:
- 1 lb. frozen cooked crabmeat, thawed
- 1/2 cup packaged dry breadcrumbs
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 3 green onions, minced
- 3 Tbsp. mayonnaise
- 1 egg
- more dry breadcrumbs for coating
- 1/4 cup vegetable oil
- 8 oz. can pineapple tidbits, well drained
- 1/2 cup dried cranberries, chopped
- 2 green onions, minced
- 1 Tbsp. lemon juice
- 1 jalapeno pepper, minced, if desired
Preparation:
Mix crabmeat, 1/2 cup bread crumbs, salt, pepper, green onions, mayonnaise, and egg. Carefully shape mixture into 16 tiny cakes. Coat in more bread crumbs.
Heat oil in heavy skillet over medium heat. Fry cakes 3-4 minutes on each side, turning only once, until golden brown and hot. Drain on paper towels and serve with salsa.
For salsa, combine pineapple, dried cranberries, 2 green onions, lemon juice, and jalapeno pepper; stir, and refrigerate. Serves 16
