Wednesday, May 15, 2013

Honey Crab Cakes with Mango Peanut Sauce

Guys, guys-- gather round. This is about to become your favorite appetizer.  It won a contest sponsored by both Redbook Magazine and the National Honey Board, and it's not only delicious, but super easy.  Whenever you wonder what to make for breakfast, brunch, lunch, or dinner, Crab Cakes are the answer.  And here's why:  They can become sliders if you put them in a bun, they can be placed on a green salad, they can nestle into an eggs benedict, they can top a pile of pasta or rice, they can even rest atop a steak. They can slip into a taco with some salsa, rest aside a bowl of soup, even be made into gigantic crab burgers.  Or just have them as is, with this killer Asian-inspired sauce.  Oh-- and if fresh crab is affordable, use it.  But if not, canned crab is actually pretty delish in this yummy creation of mine:

15 oz. canned crab meat, drained
1/2 Cup gingersnap crumbs (just whirl the cookies in a food processor or blender)
2 Tbsp. honey
1 egg
1/8 tsp. cayenne pepper
3 green onions, minced
1 Tbsp. oil (I like coconut oil)

Mango-Peanut Sauce
1/2 Cup chunky peanut butter
1/4 Cup honey
1 mango, chopped

1. Mix crab meat, crumbs, honey, egg, pepper and onions together.  Chill 20 minutes.
2. Prepare sauce: Mix peanut butter, honey, and mango in a sauce pan over medium heat, until well blended.  Keep warm.
3. Form crab mixture into 4 patties.  Saute in oil 5 minutes per side, or until golden brown.  Serve cakes drizzled with Mango-Peanut sauce.  Makes 4 servings (one patty per person).  OR... make them smaller for tiny appetizers.  OR... double or triple this recipe to make more!

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