The picture above is of a crab cake when I serve it as a first course and the pictures below of the smaller cakes is when I do passed hors d’oeuvres where I will top them with an aioli.

 

I make really good crab cakes if I may say so myself.  The key is good crab – I use jumbo lump and claw meat with almost no filler.

I make them in two ways – one is with guacamole as a binder – avocado, tomato, onion and cilantro

The other is to put some mayo as the binder along with salt and pepper with roasted cumin.

Form into the cake of your size – I like to make them about an inch with flattened tops and bottoms to get the most surface area for a nice sear.

The mix

Brown on one side and then the other.  You can hold them in the oven if you are not serving them right away.

Serve with a spicy aioli or chutney or in this case over mango salsa.

 

The salsa is simple:

diced mangoes, red onion, tomatoes and lots of cilantro – finished with salt, pepper and lemon juice.

 

I hope you try these crab cakes.

Until I cook again!