Mini Crab Cakes with Pineapple-Cucumber Salsa

By sandycon

Crab cakes are everybody's favorite, and these get a refreshing pineapple cucumber salsa on top. So good!

Ingredients

• 1 cup pineapple, diced small
• 1/2 cup cucumber, peeled and diced small
• 1 1/2 pounds fresh crabmeat, drained
• 1/4 cup mayonnaise
• 1 large egg
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon zest
• 1/4 cup panko (Japanese breadcrumbs)
• 3 tablespoons green onions, minced
• 3 tablespoons red bell pepper, diced
• 4 tablespoons butter
• Lime wedges

Details

Servings 8
Preparation time 25mins
Cooking time 265mins
Adapted from myrecipes.com

Preparation

Step 1

Prepare salsa by mixing the pineapple and cucumber together and dashing with salt.

Pick crabmeat, removing any bits of shell.

Whisk together mayonnaise and next 3 ingredients in a large bowl. Gently stir in crabmeat, panko, and next 2 ingredients. Shape mixture into 16 (2-inch) cakes (about 1/4 cup each). Cover and chill 1 to 4 hours.

Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add 8 crab cakes; cook 2 to 3 minutes on each side or until browned. Repeat with remaining butter and crab cakes. Serve with Pineapple-Cucumber Salsa and lime wedges.