Best 8 Crab Cakes With Cilantro Salsa Recipes

CRAB CAKES WITH CILANTRO SALSA

Steps:

• Stir together Cilantro Salsa ingredients; cover and refrigerate.
• Stir together Crab Cakes ingredients--except 2 tablespoons vegetable oil and 2/3 cup bread crumbs. Shape mixture into 16 cakes, about 2 inches in diameter.
• In 12-inch skillet, heat oil over medium heat. Coat crab cakes with 2/3 cup bread crumbs. Cook in oil 3 to 4 minutes on each side, turning once, until golden brown. Drain on paper towels. Serve with salsa.

MINI CRAB CAKES WITH MANGO SALSA

Steps:

• For the crab cakes: Whisk together the mayonnaise, Worcestershire, seafood seasoning, scallions, egg, lemon zest and 1/2 teaspoon salt in a large bowl. Add the bread and toss to coat.
• Add the crab and combine the mixture well with your hands. Form 18 small crab cakes, about 2 inches wide and 1/2-inch thick, making sure to pack the cakes tightly with your hands.
• Heat the butter in a large nonstick skillet over medium heat until the foam subsides. Working in batches, add the crab cakes and cook, turning once, until golden brown on both sides and heated through, about 3 minutes per side.
• For the mango salsa: Combine the cilantro, sugar, cucumber, lemon juice, mango and jalapeno in a medium bowl and season with salt.
• For the creamy Dijon: Combine the mayonnaise and Dijon in a small bowl and mix well.
• Serve the hot crab cakes topped with a dollop of the creamy Dijon and a little of the salsa.

CRAB CAKES WITH TOMATO SALSA

Steps:

• Mix first 9 ingredients in large bowl. Season with salt and pepper. Mix in 1/4 cup breadcrumbs and egg. Shape crab mixture into eight 2 1/2-inch-diameter patties, using scant 1/2 cup mixture for each. (Can be made 6 hours ahead. Cover; chill.)
• Place 3 cups breadcrumbs in shallow dish. Coat crab cakes in breadcrumbs, pressing to adhere. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium heat. Add 4 crab cakes and cook until golden brown, about 4 minutes per side. Repeat with remaining butter, oil and crab cakes. Divide among 4 plates. Serve with salsa.

CRAB CAKES WITH CILANTRO MAYONNAISE

Steps:

• Mix the ingredients for the mayonnaise and set aside.
• If making day before, refrigerate until ready to use.
• Mix 1 cup of the corn flake crumbs with remainder of ingredients for crab cakes.
• Divide the mixture into 12 equal portions and form into cakes.
• Place the remaining crumbs in shallow dish and dip cakes into crumbs turning to coat.
• Heat 1 Tbsp of olive oil in heavy skillet and saute crab cakes until browned and cooked through about 4 to 5 minutes per side turning once.
• Add additional oil as needed to keep the crab cakes from sticking.
• Serve topped with the cilantro mayonnaise.

CRAB CAKES WITH CILANTRO-SOUR CREAM SAUCE

Steps:

• Put eggs, lemon juice, mayonnaise, bell pepper, onion, cilantro, salt, cayenne pepper, and black pepper in a mixing bowl and mix well. Gently fold in crabmeat and 1/2 of the bread crumbs.
• Form crabmeat mixture into 8 patties. Coat both sides in remaining bread crumbs. Place patties on waxed paper and freeze for 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Prepare the sauce: Mix sour cream, mayonnaise, bell pepper, garlic, lemon juice, cilantro, and cayenne pepper together in a bowl. Season with salt and black pepper.
• Heat 1/2 of the oil in a skillet over medium heat. Carefully add patties to hot oil in batches. Fry until golden, about 30 seconds on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining patties, adding remaining oil as needed.
• Transfer patties to a baking sheet and bake in the preheated oven for 10 minutes. An instant-read thermometer inserted into the center of a patty should read at least 165 degrees F (74 degrees C).
• Serve patties with sauce.

GREEN ONION CRAB CAKES WITH PINEAPPLE SALSA

Steps:

• 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.
• Saute crab cakes, turning once, until golden on both side, about 3 minutes per side.
• Serve with pineapple salsa.
• For salsa; Combine first five ingredients in medium bowl; toss to blend.
• Season with salt and pepper.

JALAPEñO CRAB CAKES WITH SLAW AND SALSA

Steps:

• Line rimmed baking sheet with waxed paper. Combine first 4 ingredients in large bowl. Stir in eggs. Using moist hands, shape mixture into 8 cakes, each about 3/4 inch thick. Arrange cakes on prepared sheet.
• Heat 2 tablespoons oil in each of 2 medium skillets over medium heat. Add 4 cakes to each. Cook until golden brown and cooked through, about 4 minutes per side.
• Mound slaw mix on 4 plates. Top each serving with 2 cakes. Serve with salsa, sour cream, and lime wedges.
• Available in the Asian foods section of some supermarkets and at Asian markets.

CRAB CAKES WITH FRESH MANGO-PEACH SALSA

Steps:

• Score mango flesh and cut into chunks. Cut peaches into chunks. Transfer both into a bowl with tomatoes, onion, jalapeno, cilantro, honey, and balsamic vinegar; stir carefully to combine, being careful not to bruise the fruit. Place in the refrigerator to chill while you prepare the crab cakes, or up to 3 days.
• Inspect crabmeat and discard any shells. Transfer meat to a bowl. Add green onions, salt, and pepper; gently mix to combine with a wooden spoon or silicone spatula, making sure you don't break up the crabmeat.
• Add eggs and flour; stir with a fork until combined. Shape mixture into eight 4- to 5-inch patties.
• Place panko in a partially (not fully) sealed plastic bag. Roll over the crumbs with a rolling pin until crushed but not too fine; air will escape the bag through the opening. Transfer panko to a shallow bowl. Gently press crab cakes into the crumbs to coat on both sides, being careful not to break them.
• Heat oil in a large skillet over medium heat until hot, but not burning or smoking. Cook 4 crab cakes at a time in the hot oil until golden brown, about 5 minutes per side. Remove to a paper towel-lined plate to drain excess oil, then repeat with remaining crab cakes.
• Serve on top of or alongside chilled salsa.