Crab cake appetizers are always popular, no matter what the occasion. You will find them at cocktail parties and dinner parties, at buffets and in restaurants, and many people like to make crab cake appetizers for their families to enjoy, because they are so easy to do. The following recipe combines crabmeat (and you can use fresh or thawed crab for these) with egg, onion and breadcrumbs. They are flavored with parsley and paprika.
The crab cakes are deep-fried which cooks them in just a few minutes, and then they are served with a wonderful homemade red onion mango salsa, which adds a tangy sweetness, as well as a lovely crunch to complement the melt-in-the-mouth crab cake appetizers. If you prefer, you can serve the crab cakes with mayonnaise or tartar sauce, but the salsa is especially good with them, and it also adds color to the dish, since the crab cakes are not colorful otherwise.
These are truly delicious and anyone who enjoys the flavor of crab will adore them. They smell beautiful too. Serve these crab cake appetizers piping hot for the best results. They can take anywhere between three and seven minutes to cook, but once they float up to the surface of the oil they are done.
- 1 beaten egg
- 1 lb crabmeat
- 2 tablespoons butter
- ¼ teaspoon paprika
- 2 tablespoons minced onion
- 1 teaspoon dried parsley
- 3 cups breadcrumbs
- ¼ teaspoon salt
- ½ jalapeno pepper
- ½ red onion
- 1 deseeded tomato
- 1 mango
- 2 tablespoon honey
- 1 tablespoon cilantro
- Fresh lime juice, to taste
- Finely dice the jalapeno, red onion, tomato, mango, and cilantro, and stir together with the honey and a squeeze of lime juice.
- Keep this salsa in the refrigerator until required.
- Sauté the onion in the butter until translucent, then stir in the crab, egg, breadcrumbs, and seasonings.
- Shape the mixture into small crab cakes and coat with extra breadcrumbs.
- Deep fry at 375 degrees F for 5 minutes or until they float.
- Serve the crab cakes hot with the salsa on top or on the side.
These lovely little bites are best served piping hot, and the mango salsa is beautiful with them. These cook fast and the smaller you make them the sooner they will be ready. Appetizers are usually made small, else they would be too filling, so make these as small as you want. Although entrée-size crab cakes are bigger, these are designed to be an appetizer, which means not making them too large. You can see how crispy the outside gets in the deep-fryer, and that is something pan-frying does not do, so if you usually pan-fry your crab cakes, try deep-frying them next time for a crispier result.
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