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Meatless Fridays don’t always mean refried beans! Try Charlene Rack's crab cake recipe for a Friday meal with style. Download our printable recipe card.


Sweet and Spicy Crab Cakes with Salsa

Ingredients:  

Three 6-oz cans of white crab meat 
2 teaspoons Old Bay seasoning 
1 teaspoon ground pepper 
1/2 teaspoon celery seed, crushed
1/2 cup mayonnaise 
2 tablespoons Dijon mustard 
2 tablespoons honey mustard 
1/4 cup chopped parsley, (or 1 tablespoon dried parsley) 
1/4 cup finely chopped green onions 
2 tablespoons canned, chopped green chilies, or for more spice, use 2 tablespoons canned jalapeño peppers 
2 cups crushed crackers: reserve half for dipping the crab cakes just before frying. (If needed, Shärs gluten-free crackers are the perfect option for gluten-free crab cakes)  
1/3 cup olive oil for frying 
One small jar of sweet salsa. (If you cannot find a sweet salsa at your local grocery, make your own by adding a small amount of chopped peaches or chopped mangos to a jar of plain salsa.) 
Two or three sliced avocados for garnish (sprinkled with lemon juice)   

 

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Directions: 

Drain all 3 cans of crab meat and place in a medium-size bowl, stir and break up the crab using a fork. Add in the mayonnaise, mustards, celery seeds, black pepper, Old Bay seasoning, chopped green onions, chopped parsley, and half the crushed crackers.  

Form mixture into patties, 4 inches in diameter and about an inch thick. Dip in reserved crushed crackers to coat all sides.    

In a large skillet, with medium heat setting, heat up the olive oil. Dip patties in reserved crushed crackers to coat all sides, and fry crab cakes until golden brown, flipping often. Serve with garnishes of sliced avocado and sweet salsa.  

Download printable recipe

 

See our full list of Meatless Friday recipes

 

Did you try this recipe? Share your thoughts with the Catholic Mom community! You'll find the comment box below the author's bio and list of recommended articles.

 

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Copyright 2024 Charlene Rack
Images: copyright 2024 Charlene Rack, all rights reserved.