Crispy Crab Cakes with Mango Salsa Recipe

Ingredients

Crab Cakes

• 1 cup (250 mL) bread crumbs, divided
• 1/4 cup (50 mL) mayonnaise
• 1 egg, lightly beaten
• 1 tbsp (15 mL) Dijon mustard
• 2 green onions, finely chopped
• 1/2 tsp (2 mL) Worcestershire sauce
• 1/2 tsp (2 mL) seafood seasoning
• 1 lb (450 g) fresh crabmeat, picked over to remove cartilage
• salt and pepper to taste
• Crisco® Canola Oil for frying

Mango Salsa:

• 2 cups (500 ml) chopped mango
• 2 jalapeno peppers, seeded and finely chopped
• 1 cup (250 mL) red pepper, chopped
• 2/3 cup (150 mL) chopped green onions
• 1/4 cup (50mL) chopped cilantro
• 2 tbsp (30 mL) lime juice
• 4 tsp (35 mL) Crisco Canola Oil
• salt and pepper to taste