Chef Tip: Serve with jicama-mint slaw for a refreshing side. Combine 2 cups peeled, julienned jicama; 1 tbsp chopped fresh mint; the zest of juice of 1/2 lemon; and a pinch of salt.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 tbsp olive oil</li>
<li>1/4 cup finely diced red bell pepper</li>
<li>2 tbsp finely chopped jalapeno pepper, seeded</li>
<li>1 cup bread crumbs</li>
<li>3 tbsp chopped fresh cilantro</li>
<li>2 tbsp finely chopped chives</li>
<li>1 cup finely diced mango</li>
<li>1 whole egg</li>
<li>2 egg whites</li>
<li> zest of 1 1/2 lemons</li>
<li> Salt and pepper, to taste</li>
<li>1 Ib fresh Dungeness crab meat</li>
<li> olive oil spray</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat a small sauté pan over medium-low heat for 1 minute. Add olive oil and sauté red pepper for 3 minutes, or until soft. Remove from heat and set aside to cool. </li>
<li>In a large bowl, combine all remaining ingredients except crab and olive-oil spray. Once red peppers have cooled, add to mixture along with crab and combine. </li>
<li>Using a 1/4 cup measuring cup, make individual crab cakes. Set aside. </li>
<li>Preheat a large sauté or grill pan over medium heat. Spray with olive-oil pray and sear each cake for 3-4 minutes on each side, or until golden brown and warmed through. </li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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