CURRIED CRAB CAKES

Ingredients

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CAKES

• 1/3 Cup Mayo
• 1 Egg
• 1 Clove Garlic
  • Minced
• 1 Lime Zest
• 2 Tablespoons Green Onion
  • Finely Chopped
• 2 Teaspoons Curry Powder
• 1/2 Teaspoon Salt
• 480 Grams Crab Meat
• 3/4 Cup Bread Crumbs
• 3 Tablespoons Butter
  • Melted
• Microgreens
  • Optional

MANGO AVOCADO SALSA

• 1 Mango
  • Diced
• 1 Avocado
  • Diced
• 1/2 Red Pepper
  • Diced
• 1/4 cup Red Onion
  • Diced
• 1 Teaspoon Chili Garlic Sauce
• Juice of 1 Lime
• Olive oil as needed

Directions

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CAKES

1. In a large bowl, mix the mayo, egg, garlic, lime zest, green onion, curry powder and salt.
2. Stir in the crab and mix until incorporated.
3. Form into patties (approx. 1/3 cup)
4. In a shallow dish, mix the bread crumbs and butter
5. Cover the crab cakes in bread crumbs.
6. Cover lightly with plastic and refrigerate for 30 minutes or up to one day.

SALSA

1. In a medium bowl, combine all ingredients.
2. Adjust seasoning as needed and put in the fridge to chill.

BAKE AND ASSEMBLE

1. Preheat oven to 400 degrees.
2. Bake crab cakes for 20 minutes, or until golden and crispy.
3. Serve with salsa and microgreens.

Notes:
Mango salsa is a must!