Crab Cakes with Red Grapefruit Salsa
Author: http://www.dailysqueeze.com/post/72626591811/crab-cakes-with-red-grapefruit-salsa-red
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- Salsa
- 1 Paramount Citrus red grapefruit, segmented and chopped
- 1 small jalapeno, seeds and ribs removed, finely chopped
- 1 green onion, sliced
- 1 clove garlic, minced
- 1 teaspoon Paramount Citrus lemon juice
- ⅛ teaspoon sea salt
- Crab Cakes
- 8 oz. crabmeat
- ¼ cup panko bread crumbs
- 1 green onion, sliced
- 1 tablespoon finely chopped red pepper
- 1 clove garlic, minced
- 1 large egg, beaten
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Zest of 1 Paramount Citrus lemon
- 1 teaspoon Paramount Citrus lemon juice
- Pinch of sea salt
- 3 tablespoons cooking oil
- 3 tablespoons all purpose flour
Instructions
- PREPARATION
- Prepare the salsa by combining the grapefruit segments, jalapeno, green onion and garlic in a medium bowl.
- Add the lemon juice and salt. Stir and let sit while you make the crab cakes.
- In a medium bowl, stir together the crabmeat, bread crumbs, onion, red pepper and garlic.
- Add the egg, mayonnaise, mustard, lemon zest, lemon juice and salt. Stir just until combined, being careful not to break up the crab too much.
- Heat the oil in a large skillet over medium heat. Spread the flour in an even layer on a plate.
- Form the crab mixture into 4 patties. Lightly coat each crab cake with the flour.
- Place the crab cakes in the hot skillet. Cook about 4 to 5 minutes on each side, until they are nicely browned and somewhat firm.
- Place on a plate covered in a paper towel to drain any excess oil.
- Top each with ¼ of the grapefruit salsa before serving.
