Wednesday, July 28, 2010

Crab Cakes With Mango Salsa

When I first came to Florida I had this dish at a restaurant in Anna Maria. It was so good I just had to go home and try to duplicate it. This is what I came up with. For the Mango Salsa you'll need these.
Combine about a cup of chopped mango
with a quarter cup of chopped plum tomatoes, a quarter cup of chopped red onion, a quarter teaspoon of salt, a drizzle of olive oil and the juice of two key limes freshly picked from your tree (What? You don't have your own key lime tree! Sucks to be you!)
Cover and refrigerate for at least an hour.
You can use what ever crab cake recipe you like. We use fresh crab whenever possible
 combined with a green onion, bread crumbs, and enough mayo to hold them together.
Saute the crab cakes in a little canola oil.
And plate 'em when they're done.
Time to pull out the salsa.
Put a little on your crab cake.
What the hell, smother it!


  1. This looks awesome! A pile of Lucky Leaf Garden's Micro-Cilantro would be amazing on top!!!

  2. It would be great as a garnish! But you know how it is with either love it or hate it. What else you got?