Chesapeake Bay Crab Cakes with Tropical Kiwi Salsa
For Crab Cakes:
- 1 large egg
- 2 ½ tbsp avocado oil or other mayonnaise
- 1 ½ tsp Dijon mustard
- ¾ tsp Old Bay seasoning
- 1 tsp fresh lemon juice
- ½ tsp Worcestershire sauce
- ¼ tsp kosher salt
- 1 lb. jumbo lump crabmeat, shells removed
- 1 ounce (about 1 cup) fresh breadcrumbs*
- 1 tbsp chopped, fresh flat-leaf parsley
- 2 tsp olive oil
- 2 tsp unsalted butter, melted
- ½ tsp paprika
- olive oil or cooking spray
- lemon wedges for serving
For Tropical Kiwi Salsa:
- 3 SunGold kiwi fruit, chopped, about 1 heaping cup
- 1/3 cup chopped bell pepper
- ¼ cup chopped red onion
- 2 tbsp finely chopped jalapeño pepper
- 2 tbsp chopped cilantro
- 1 tbsp fresh lime or lemon juice
- Kosher salt and black pepper
For Tropical Kiwi Salsa
Mix all salsa ingredients together in a bowl. Season with a pinch of salt and pepper to taste, then refrigerate.
For Crab Cakes:
Preheat oven to 400°F. Whisk the egg, mayonnaise, mustard, Old Bay, lemon juice, Worcestershire sauce, and salt together in a large bowl. Add the crab and gently mix to combine. Some of the pieces will break up but try to leave most of them whole. Add the breadcrumbs and parsley and gently mix to combine, being careful not to overmix it.
Form the crab mixture into 8 cakes, compacting them just enough to hold together. Place them on a baking sheet sprayed with olive oil or cooking spray. Mix olive oil and butter together in a small bowl. Brush the tops of the crab cakes with the mixture and sprinkle with a little paprika.
Bake in the oven 15-17 minutes until crab cakes are cooked through and golden brown. Arrange them on a serving platter and top with salsa. Serve extra salsa on the side along with lemon wedges.
*To make fresh breadcrumbs, remove the crusts from a couple of pieces of sandwich bread and process them in a food processor until crumbs are formed. If using store bought breadcrumbs, use about 1/2 cup.
Recipe contributed by Sonali Ruder of The Foodie Physician.