Prawn & Crab Cakes Recipe
Lightly fried & served with mango salsa
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Ingredients
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Cakes
Mango Salsa
Method
Cakes Preparation
- 1
Prepare the prawn and crab mixture
In a large bowl, combine the prawns, crab meat, breadcrumbs, beaten egg, mayonnaise, Dijon mustard, chopped parsley, salt, and black pepper. Mix well until all ingredients are evenly combined.
- 2
Form the cakes
Using your hands, shape the mixture into small patties, about 2 inches in diameter. Place them on a plate or tray lined with parchment paper.
- 3
Chill the cakes
Cover the patties with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape during frying.
Frying the Cakes
- 4
Heat the oil
In a large skillet, heat the olive oil over medium heat until hot but not smoking.
- 5
- 6
Drain excess oil
Once cooked, transfer the cakes to a plate lined with paper towels to drain any excess oil.
Mango Salsa Preparation
- 7
Combine salsa ingredients
In a bowl, combine the diced mango, red bell pepper, red onion, chopped cilantro, lime juice, salt, and black pepper. Mix well to combine.
- 8
Chill the salsa
Let the mango salsa sit for at least 10 minutes to allow flavors to meld before serving.
Serving
- 9
Plate and serve
Serve the prawn and crab cakes warm, topped with the mango salsa. Enjoy!