Crab Cakes With Mango Salsa Sauce

Recipe Ingredients:
For Salsa:
3 large tomatoes, semi ripe
2 onion, chopped
3 garlic cloves minced
1 ripe mango, cut-chop into tiny cubes
2 tbsp. dried oregano leaves
5 tsp. chopped fresh parsley leaves
Crab Cake Mixture:
1 1/2 lb of crab meat
3 tbsp. chopped parsley
1/2 cup of all purpose flour
1 red pepper, finely chopped
5 tbsp. grated parmesan cheese (preferably fresh)
1 large onion well chopped
3 eggs beaten
olive oil for frying

Preparation:
To make the salsa, combine all the salsa ingredients together in a separate bowl.

Squeeze any extra excess moisture from the crab meat and combine together in a bigger bowl, parsley, red pepper, parmesan, flour, onions and black pepper and salt to taste. Add the beaten up eggs and mix it very well! Now shape this into 12-14 small pancake-like shapes and let it settle in the fridge for about half an hour to forty minutes. Heat the oil to cook the crab cake patties...cook in medium heat until its golden brown. Serve with your mango salsa!




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