Power Play Crab Cakes with Peach Salsa
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
- To make cakes place Dijon, dill, Worcestershire, mayonnaise, onion, red peppers and Cajun seasoning in a medium bowl and mix well.
- Add the crabmeat, egg and panko bread crumbs and mix well. Refrigerate this mixture for 20 minutes to firm up.
- Divide the mixture into 20 equal portions and form the cakes into 2-inch rounds.
- Mix the melted butter with the Panko in a shallow dish. Dip each cake in the crumb mixture to evenly coat.
- Preheat barbeque for medium heat (350F) (176C).
- To help prevent the cakes from sticking to the grill, rub or spray the grill grates with oil.
- 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.
- Remove from grill and serve with a spoonful of peach salsa.