Power Play Crab Cakes with Peach Salsa

Difficulty:
1/5

Yield: 20 Mini Cakes

Ingredients

  • 1 cup fresh but firm bread crumbs such as Japanese Panko (250ml)
  • ¼ cup finely chopped red bell pepper (60ml)
  • ½ cup finely chopped green onion (125ml)
  • 3 tablespoons mayonnaise (45ml)
  • 1 teaspoon Worcestershire (5ml)
  • 2 teaspoons Cajun seasoning (10ml)
  • 2 teaspoons Dijon mustard (10ml)
  • 1 tablespoon roughly chopped fresh dill (15ml)
  • 1 large sized egg lightly beaten
  • 1.5lb crabmeat picked over for shells (680g)

Coating:

  • 1 cup Panko bread crumbs (250ml)
  • 3 tablespoons unsalted melted butter (45ml)
  • 1 cup store made good quality peach salsa or chutney (250ml)

Directions

  1. To make cakes place Dijon, dill, Worcestershire, mayonnaise, onion, red peppers and Cajun seasoning in a medium bowl and mix well.
  2. Add the crabmeat, egg and panko bread crumbs and mix well. Refrigerate this mixture for 20 minutes to firm up.
  3. Divide the mixture into 20 equal portions and form the cakes into 2-inch rounds.
  4. Mix the melted butter with the Panko in a shallow dish. Dip each cake in the crumb mixture to evenly coat.
  5. Preheat barbeque for medium heat (350F) (176C).
  6. To help prevent the cakes from sticking to the grill, rub or spray the grill grates with oil.
  7. Place the cakes over direct heat and cook for 3-4 minutes per side or until the crumbs are nice and toasty and nice golden grill marks are achieved.
  8. Remove from grill and serve with a spoonful of peach salsa.