Green Onion Crab Cakes with Pineapple Salsa
Elevate your appetizer game with these Green Onion Crab Cakes with Pineapple Salsa, a perfect blend of indulgence and freshness. Tender lump crab meat is delicately seasoned with Dijon mustard, zesty lemon juice, and finely chopped green onions, creating crisp, golden crab cakes coated in crunchy panko breadcrumbs. Paired with a vibrant, tropical pineapple salsa bursting with sweet, tart, and spicy notes from fresh pineapple, red bell pepper, jalapeño, and lime juice, this dish is a show-stopping combination of textures and flavors. Perfect as an elegant starter or a light main course, these crab cakes are quick to prepare, coming together in just 35 minutes, and ideal for impressing guests. Serve these crispy delights hot with the refreshing salsa as a topping or side and watch them disappear!
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Recipe Information
Ingredients
- 450 g Lump crab meat
- 4 stalks Green onions (finely chopped)
- 60 ml Mayonnaise
- 15 ml Dijon mustard
- 120 g Panko breadcrumbs
- 1 tbsp Lemon juice
- 1 Egg
- 1 tsp Salt
- 0.5 tsp Black pepper
- 120 ml Vegetable oil (for frying)
- 1 cup Fresh pineapple (diced)
- 0.5 cup Red bell pepper (diced)
- 0.25 cup Red onion (finely chopped)
- 2 tbsp Cilantro (chopped)
- 1 small Jalapeño (minced)
- 1 tbsp Lime juice
- 1 tsp Honey
- 0.25 tsp Salt (for salsa)
Instructions
In a large mixing bowl, combine the lump crab meat, green onions, mayonnaise, Dijon mustard, 60 g of panko breadcrumbs, lemon juice, egg, salt, and black pepper.
Gently mix the ingredients until they are just combined, making sure not to break up the crab meat too much.
Divide the mixture into 8 equal portions and shape each into a small patty, about 2.5 cm thick. Place them on a plate and refrigerate for 20 minutes to firm up.
While the crab cakes chill, prepare the pineapple salsa. In a medium-sized bowl, combine the diced pineapple, red bell pepper, red onion, cilantro, jalapeño, lime juice, honey, and salt. Mix well and set aside.
Spread the remaining 60 g of panko breadcrumbs on a plate. Remove the crab cakes from the refrigerator and gently coat each patty in the breadcrumbs, pressing them lightly to adhere.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, fry the crab cakes in batches for 3-4 minutes per side, or until golden brown and crispy. Remove and drain on a paper towel-lined plate.
Serve the crab cakes hot with a generous spoonful of fresh pineapple salsa on top or on the side.
Nutrition Facts
Calories |
2600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.4 g | 235% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 6017 mg | 262% | |
| Total Carbohydrate | 151.9 g | 55% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 38.5 g | ||
| Protein | 106.0 g | 212% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 475 mg | 37% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2324 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
