Crispy Crab Cakes with Avocado Grapefruit Salsa

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Ingredients

For the Crab Cakes:
1/3 cup Mayonnaise
1 Egg, Beaten
1 tablespoon Lemon Juice
1/2 teaspoon Dijon Mustard
1 teaspoon Worcestershire Sauce
1/4 teaspoon Garlic Powder
1 teaspoon Salt
1/2 teaspoon Black Pepper
pinch of Cayenne Pepper
1 pound Fresh Lump Crab Meat, Picked over
1/2 cup Panko Breadcrumbs
1/4 cup Canola Oil, Or vegetable oil

For the Salsa:
1 Avocado, Pitted, peeled, and cubed
1 large Grapefruit, Segmented and chopped
1 Jalapeño, Seeded and diced
1 tablespoon Lime Juice
2 tablespoons Fresh Cilantro, Chopped
1/4 teaspoon Salt

Directions

Whisk together mayonnaise, egg, lemon juice, Dijon, Worcestershire, garlic powder salt, pepper and cayenne in a small bowl.

In a medium bowl, toss crab with panic breadcrumbs. Fold in the mayonnaise mixture and let rest in the refrigerator for at least 1 hour.

To make the salsa, combine avocado, grapefruit, jalapeño, lime juice, cilantro, and salt in a small bowl, stirring gently to incorporate it all. Set aside in the refrigerator until ready to serve.

Divide the crab mixture into 8 portions and form 8 patties, approximately 1-inch thick.

Heat canola or vegetable oil over medium high heat in a large skillet. Once hot, add half of the crab cakes. Cook until golden brown, approximately 2 to 3 minutes per side. Repeat the cooking process with the remaining patties.

Serve immediately with salsa on a bed of arugula or frisee.

From foodfanatic.com