Like any true Irishman, I love me some fishcakes. So much so that I’ve nearly an arsenal of fishcake recipes! In my days, crab in Ireland was pretty much served as a ‘salad’ mixed with mayo and Mary Rose Sauce or in a casserole. My first experience with a crab cake was on my first trip stateside, in Martha’s Vineyard and I’ve been hooked ever since. Traditionally they’re made with mayo and sometimes even butter but you know me, that’s not my bag (unless you make homemade mayo–click Mary Rose link above). But really, there’s nothing worse than ordering a crab cake that’s full of mayo and not so much crab, right? You won’t have to worry about that with this recipe!
Also good to note, Dungeness crab meat is rated an Eco-Best choice.
1 lb fresh Dungeness crab meat (crab meat usually comes ready in a can but pick through it to make sure all the bones have been removed)
2 tbsp Jalapeno pepper – seeded and fine chopped (or more if you can handle it)
1/4 cup red bell pepper – fine dice
1 cup bread crumbs (I used Ener-G gluten free bread crumbs)
3 tbsp fresh cilantro – chopped
2 tbsp chives – finely chopped
1 cup mango – fine dice
1 whole egg
2 egg whites
1 1/2 lemons – zested
1 tbsp olive oil – for sauteing peppers
Preheat small saute pan on medium-low heat for 1 minute. Add olive oil and saute diced red pepper for 3 minutes or until soft. Remove from heat and let cool.
Add all remaining ingredients into a large mixing bowl (except olive oil, S&P). WITH CLEAN HANDS, mix together. Once peppers have cooled, add to crab mixture.
To Test Flavor: In same small saute pan as used for saute peppers, add 1 tbsp olive oil. Roll crab cake into golf ball size and brown both sides for 1 1/2 minutes each side. Taste and add more seasoning if required.
Once satisfied, line an oven tray with waxed paper and using a 1/4 cup measure, make individual crab cakes.
Preheat large saute or grill pan for 1 minute on medium. Add 2 tbsp olive oil and sear each cake for 3-4 minutes each side until golden.
Serve with Jicama Mint Slaw.
2 cups Jicama – peeled, sliced, julienned (thin strips)
1 tbsp fresh mint – chopped
1/2 lemon – zested
squeeze lemon juice
If you want to prep the Jicama ahead, do so and keep in a bowl of iced water with juice of 1/2 a lemon.
To finish, drain the Jicama and gently shake excess water. Add all ingredients together in a large mixing bowl.
Taste and season. This is a refreshing side to the succulent crabcakes.
Fresh, homemade, healthy and easy—Brilliant idea for a hot summer’s day!
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.