Crab Cakes with Spicy Tomato Salsa

Recipe - The Fresh Grocer - Corporate

Prep Time30 Minutes

Servings6

Cook Time15 Minutes

Calories436

Ingredients

1 large egg

1/2 cup mayonnaise

1 1/2 Tbs coarse ground mustard

1 Tbs sriracha

2 tsp fresh lemon juice

1 1/2 tsp seafood seasoning

1 tsp ground black pepper

4 green onions, thinly sliced

2 Tbs drained and chopped capers

1 lb refrigerated jumbo lump or canned crabmeat, drained and picked through

2 cups panko breadcrumbs

1/2 cup canola oil for frying

1 cup chunky tomato salsa

3 Tbs clam juice

2 tsp finely chopped chipotle peppers in adobo

1 tsp red wine vinegar

1/8 tsp crushed red pepper flakes

Directions

1. Prepare Crab Cakes: In medium bowl, whisk egg; stir in mayonnaise, mustard, sriracha, lemon juice, seafood seasoning and black pepper until well combined. Fold in 3 tablespoons onions and capers; gently fold in crabmeat and 1¼ cups breadcrumbs, being careful not to break up the crabmeat. Let stand 10 minutes.

2. Line cookie sheet with plastic wrap; place remaining ¾ cup breadcrumbs in shallow dish. Form crabmeat mixture into 12 (2½-inch) cakes and lightly coat with breadcrumbs. Place on prepared cookie sheet; cover and refrigerate 45 minutes.

3. In large nonstick skillet, heat oil over medium heat. In batches, cook crab cakes 5 minutes or until golden brown, turning once.

4. Prepare Spicy Tomato Salsa: In food processor with knife blade attached or blender, pulse salsa, clam juice, chipotle peppers, vinegar and red pepper until combined.

5. Serve crab cakes warm garnished with remaining onions and salsa.

Nutritional Information

25 g Fat
3 g Saturated fat
125 mg Cholesterol
1133 mg Sodium
26 g Carbohydrates
2 g Fiber
22 g Protein

30 minutes

Prep Time

15 minutes

Cook Time

Servings

436

Calories

Shop Ingredients

Makes 6 servings

1 large egg

Land O Lakes Brown Eggs, Large, 12 count, 12 Each

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$3.69

1/2 cup mayonnaise

Hellmann's Real Mayonnaise Real Mayo 30 oz, Pack of 15, 30 Fluid ounce

Add Hellmann's Real Mayonnaise Real Mayo 30 oz, Pack of 15 to Favorites.Add Hellmann's Real Mayonnaise Real Mayo 30 oz, Pack of 15 to Favorites.

$6.49$0.22/fl oz

1 1/2 Tbs coarse ground mustard

Black Bear Stone Ground Mustard, 9 oz, 9 Ounce

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$2.99$0.33/oz

1 Tbs sriracha

Huy Fong Foods Sriracha Hot Chili Sauce, 17 oz, 17 Ounce

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$5.99$0.35/oz

2 tsp fresh lemon juice

Sicilia Original Lemon Juice, 4 fl oz, 4 Fluid ounce

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$1.49$0.37/fl oz

1 1/2 tsp seafood seasoning

Red Lobster Signature Seafood Seasoning, 5 oz, 5 Ounce

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$4.29$0.86/oz

1 tsp ground black pepper

Simply Organic Black Pepper, 2.31 oz, 2.31 Ounce

On Sale! Limit 4

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$4.11 was $5.49$1.78/oz

4 green onions, thinly sliced

Scallions - Green, 1 each, 1 Each

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$1.49

2 Tbs drained and chopped capers

Cento Capote Capers, 3 oz, 3 Fluid ounce

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$2.49$0.83/fl oz

1 lb refrigerated jumbo lump or canned crabmeat, drained and picked through

Geisha Fancy White Crab Meat, 6 oz, 6 Ounce

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$3.49$0.58/oz

2 cups panko breadcrumbs

Kikkoman Panko Japanese Style Bread Crumbs, 8 oz, 8 Ounce

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$2.39$0.30/oz

1/2 cup canola oil for frying

Mazola 100% Pure Canola Oil, 40 fl oz, 40 Fluid ounce

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$8.29$0.21/fl oz

1 cup chunky tomato salsa

Chi-Chi's Mild Thick & Chunky Salsa, 16 oz, 16 Ounce

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$3.49$0.22/oz

3 Tbs clam juice

CENTO Natural Clam Juice, 8 fl oz, 8 Fluid ounce

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$2.29$0.29/fl oz

2 tsp finely chopped chipotle peppers in adobo

Goya Chipotle Peppers in Adobo Sauce, 7 oz, 7 Ounce

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$2.49$0.36/oz

1 tsp red wine vinegar

Pompeian Gourmet Red Wine Vinegar, 16 fl oz, 16 Fluid ounce

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$2.49$0.16/fl oz

1/8 tsp crushed red pepper flakes

Cento Crushed Red Pepper, 2.75 oz, 2.75 Ounce

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$2.99$1.09/oz

Nutritional Information

25 g Fat
3 g Saturated fat
125 mg Cholesterol
1133 mg Sodium
26 g Carbohydrates
2 g Fiber
22 g Protein

Directions

3. In large nonstick skillet, heat oil over medium heat. In batches, cook crab cakes 5 minutes or until golden brown, turning once.

4. Prepare Spicy Tomato Salsa: In food processor with knife blade attached or blender, pulse salsa, clam juice, chipotle peppers, vinegar and red pepper until combined.

5. Serve crab cakes warm garnished with remaining onions and salsa.