These CrispyTex-Mex Crab Cakes are packed with fresh crab, red pepper, onion, garlic, cilantro and jalapeño. Delicious served with Strawberry Mango Salsa.
In a medium bowl, gently break apart the crab meat. Whisk two egg whites and add to bowl along with remaining ingredients except 1 cup Panko crumbs.Fold together gently until well combined without over mixing.Form into 1-inch patties about ¾ inch thick. Coat with Panko crumbs and place on a baking sheet.Refrigerate while you prepare the salsa.Heat a skillet over medium-high heat. Add oil and heat until it ripples. Carefully add the crab cakes. Fry on one side for 4 - 5 minutes or until lightly browned. Turn and fry on the other side for 3 - 4 minutes. Internal temperature should register 145°F.
Strawberry Mango Salsa
Combine all ingredients in a small bowl. Garnish with lime zest. Serve with crab cakes.
Notes
Adding jalapeño to the salsa is optional as the crab cakes have a little heat of their own.Calorie count is for 1 crab cake, not including the salsa