Crispy Crab Cakes with Pomegranate Salsa
Author: 
Serves: 2
 
Ingredients
  • . 12 ounces lump crab meat
  • ¼ cup light mayo
  • 1 ½ teaspoons Dijon mustard
  • ¼ teaspoon salt
  • Juice of ½ lime + 1 teaspoon
  • 7 tablespoons breadcrumbs
  • 3 green onions, sliced thinly and divided
  • 1 egg
  • ½ teaspoon to 1 teaspoon sirracha depending on taste
  • 1 cup pomegranate arils or 1 pomegranate, arils removed
  • ¼ cup cilantro, roughly chopped
  • ¼ cup diced yellow onion
  • 1 serrano pepper, minced
  • Salt and Pepper to taste
  • 1 teaspoon olive oil + more for frying
Instructions
  1. In a medium bowl, stir together, mayo, mustard, salt 1 teaspoon lime juice, two green onions, breadcrumbs, egg and sirracha. Season to taste with salt, pepper, sirracha and lime juice. Gently fold in crab with a spatula.
  2. Gently form into four cakes. Chill for 15 minutes if you have time.
  3. While the cakes are chilling, stir together, remaining green onion, lime juice, cilantro, yellow onion and one teaspoon olive oil. Season to taste with salt and pepper.
  4. Heat a large non-stick skillet over a medium high heat. Add enough olive to barely cover the bottom the pan, about two tablespoons. Pan-fry cakes, until golden brown on each side, about 2-3 minutes per side.
  5. Serve with pomegranate salsa and fresh lime
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/crispy-crab-cakes-pomegranate-salsa/