Crab cakes with grapefruit salsa

Prep: 15 mins
Cook: 30 mins
Crab cakes with grapefruit salsa

Crab Cakes:

100g bread crumbs

1 tsp Dijon mustard

1 egg, beaten

5ml Worcestershire sauce

450g real crab meat, picked over and cleaned

100g mayonnaise

1 red pepper, seeded and chopped very fine

½ yellow pepper, seeded and chopped very fine

½ small red onion, chopped finely

15ml Tabasco

Salt and fresh cracked pepper to taste

Vegetable oil

Grapefruit Salsa:

2 large pink grapefruits, sectioned without peel or seeds and chopped coarsely

1 small orange, sectioned without peel or seeds and chopped coarsely

1/2 small seedless cucumber, diced

1 green onion, sliced thinly

20g fresh coriander, chopped

15ml honey

Cracked black pepper to taste

Preheat oven to 375°F, 170°C or Gas Mark 5.

Combine all crab cake ingredients except seasoning in a large bowl.

 Mix ingredients until they hold together.

Form crab mixture into twelve equal patties and place them on a baking sheet.

Refrigerate crab patties for one hour.

Place large skillet over medium high heat and add a dash of vegetable spray.

Cook crab cakes in batches about 5 minutes per side.

Place crab cakes in oven and cook 15 minutes longer.

While crab cakes are cooking mix together grapefruit salsa ingredients in small bowl

Combine all the ingredients for the grapefruit salsa in a bowl.

Top crab cakes with grapefruit salsa and serve.

Serves
6

Preparation Time
15 minutes

Cooking Time
30 minutes

Main ingredients
Shellfish, Fruit

Recipe Type
Starters

Cuisine
Seafood

Special Info
Nut free

Level of Difficulty
Easy

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