Crispy Crab Cakes With Mango Salsa - cooking recipe

Ingredients

CRAB CAKES
1 cup breadcrumbs
1/2 cup mayonnaise
1 egg, lightly beaten
1 tablespoon Dijon mustard
2 green onions, finely chopped
1/2 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning
1 lb fresh crabmeat, picked over to remove cartiledge
salt and pepper
crisco canola oil (for frying)
MANGO SALAD
2 cups mangoes, chopped
2 jalapeno peppers, seeded, and finely chopped
1 cup red pepper, finely chopped
2/3 cup green onion, finely chopped
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice
4 teaspoons crisco canola oil
salt and pepper

Preparation

Combine 1/2 cup breadcrumbs with nexxt 6 ingredients.
Gently mix in crabmeat; form into 24 cakes.
Coat the crabcakes in the remaining 1/2 cup breadcrumbsd.
Heat 1/2 inch oil in large, deep skillet to 350\u00b0F.
Carefully add crabcakes in batches and cook, turning once until golden brown.
Place on paper towels to drain.
Serve immediately.
MANGO SALAD:
Combine all ingredients; gently mix together, and serve with crabcakes.