Crab Cakes with Plum Salsa

Difficulty:
1/5

Ease of preparation rating: Easy

Yield: 20 small cakes

 

INGREDIENTS:

1 ½ pounds (675 g) crabmeat, picked over for shells

1 large egg, lightly beaten

1 cup (240 ml) panko breadcrumbs

2 teaspoons (10 ml) Dijon mustard

1 teaspoon (5 ml) Worcestershire

¼ cup (60 ml) mayonnaise

½ cup (120 ml) finely chopped green onion

¼ cup (60 ml) finely chopped red bell pepper

½ teaspoon (2.5 ml) garlic powder

½ teaspoon (2.5 ml) smoked paprika

¼ teaspoon (1.25 ml) cayenne

1 tablespoon (15 ml) Cajun seasoning

¼ teaspoon (1.25 ml) dried oregano

¼ teaspoon (1.25 ml) dried thyme

¼ teaspoon (1.25 ml) onion powder

¼ teaspoon (1.25 ml) salt

¼ teaspoon (1.25 ml) ground black pepper

¼ cup (60 ml) melted butter

Oil, for grill

 

Plum Salsa

5 plums, pits removed and diced

½ red onion, diced

¼ cup (60 ml) fresh basil, chopped

1 tablespoon (15 ml) brown sugar

2 tablespoons (30 ml) lime juice

1 teaspoon (5 ml) diced poblano pepper

 

METHOD:

Add diced plums, red onion, basil, brown sugar, lime juice, and poblano pepper to a bowl. Stir and refrigerate and chill in the refrigerator.

Add crabmeat, egg, and panko breadcrumbs to a bowl and mix well.

To a separate bowl, add Dijon mustard, Worcestershire, mayonnaise, green onion, red pepper, garlic powder, paprika, cayenne, Cajun seasoning, dried oregano, dried thyme, onion powder, salt, and ground black pepper in a medium bowl and mix well. Add the crab mixture and stir to combine.

Refrigerate this mixture for 20 minutes to firm up.

Preheat barbeque for medium heat at 350-375 F (175-190 C).

Divide the mixture into 20 equal portions and form the cakes into 2-inch (5 cm) rounds.

Brush the cakes with melted butter.

Brush grill with oil.

Place the cakes over direct heat and cook for 3-4 minutes per side or until nice golden grill marks appear.

Remove from grill and serve with a spoonful of Plum Salsa.

 

Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.