Green Onion Crab Cakes With Pineapple Salsa Main Dish Recipes

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Green Onion Crab Cakes With Pineapple Salsa


  • ½ pound fresh crabmeat or 2 (6 oz.) cans crabmeat, drained
  • ½ cup fresh breadcrumbs
  • 1 egg, beaten
  • 2 green onions, chopped
  • 2 tbsp. mayonnaise
  • 1 tbsp. chopped fresh parsley
  • 1 tbsp of old bay or other crab boil spice
  • ½ tsp. Worcestershire sauce
  • Dash hot pepper sauce
  • Black pepper, to taste
  • Pineapple Salsa:
  • 2 cups diced Sweet pineapple
  • ½ cup chopped green onion
  • ¼ cup chopped fresh cilantro
  • 1 tbsp. fresh lemon juice
  • 1/8 tsp. cayenne pepper
  • Salt and pepper, to taste

  • Method:

  • In medium bowl, gently stir together all ingredients except black pepper.
  • Season to taste with black pepper. Cover and chill 15 minutes.
  • Form crab mixture into 8 equal-sized patties.
  • Coat large nonstick skillet with vegetable cooking spray and set over medium-high heat.
  • Sauté crab cakes, turning once, until golden brown on both sides, about 3 minutes per side.
  • Serve with Pineapple Salsa.
  • Pineapple Salsa
  • Combine first five ingredients in medium bowl; toss to blend. Season with salt and pepper.

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