Crab Cakes with Mango Salsa

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Enjoy our crab cakes with a real Caribbean flair!

Recipe tags: lobster base, moderate difficulty, lunch, seafood, skillet

Salsa

1	large ripe mango, peeled and chopped (about 1 cup)
1	large jalapeño, stemmed, seeded and finely chopped
⅓ cup	finely chopped red onion
1 Tbsp	fresh lime juice
¼ cup	chopped fresh cilantro leaves

1½ tsp	Better Than Bouillon^® Lobster Base
2 Tbsp	fresh lime juice
2 Tbsp	freshly chopped cilantro
1 egg	large, beaten
¼ cup	mayonnaise
2 tsp	jarred horseradish
1½ tsp	ground coriander
¼ tsp	salt
¼ tsp	cayenne pepper
1 cup	panko bread crumbs
1 lb	hand-picked, lump crabmeat

1 cup	panko bread crumbs
4 Tbsp	grape seed oil, divided (may substitute with canola oil)

1

In a medium bowl, add salsa ingredients; gently mix to combine. Cover and refrigerate.

1

In a large mesh strainer, gently rinse crabmeat with cold water, drain well and gently pick over to remove shell bits; set aside.
2

In a large bowl, whisk Lobster Base and lime juice until base is dissolved. Add cilantro, egg, mayonnaise, horseradish sauce, coriander, salt and pepper; stir to combine.
3

Add 1 cup bread crumbs and crabmeat; gently fold until combined. Form into 8 patties (about 3 inches in diameter) and place on a parchment lined baking sheet.
4

Place 1 cup bread crumbs on a large plate. Gently coat each patty in bread crumbs before pan frying.
5

In a large skillet, heat 2 tablespoons oil over medium-high heat. Cook half of the crab cakes, until done, about 3-4 minutes per side, turning once. Repeat with remaining oil and crab cakes.
6

Plate two crab cakes per serving. Serve with chilled salsa.