Crab Cakes with Sweet Cucumber Salsa

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
185
protein 
12 g
sodium 
624 mg
carbohydrates 
13 g
fat 
8 g
fiber  
1 g
cholesterol 
99 mg
Servings 
4
Ingredients 

¼ cup diced red bell pepper
¼ cup diced yellow bell pepper
½ cup minced red onion
2 Tbsp chopped scallions
2 Tbsp Dijon mustard
¾ tsp Old Bay Seasoning
2 tsp Worcestershire sauce
2 Tbsp canola oil mayonnaise
1 egg yolk
¾ cup Panko breadcrumbs
1 cup lump crab

Sweet Cucumber Salsa
½ cup diced cucumbers
2 Tbsp diced fresh chives
2 tsp diced red onion
2 Tbsp diced roasted red bell peppers
2 Tbsp orange marmalade
Pinch diced jalapeño pepper
2 tsp fresh lime juice
Pinch sea salt

Instructions 
  1. Combine peppers, onions, scallions, mustard, Old Bay, Worcestershire sauce, mayonnaise, egg yolk, breadcrumbs and crab and mix well. Refrigerate for 2 hours.
  2. Combine all ingredients for Sweet Cucumber Salsa in a medium bowl and mix well.
  3. Remove crab mixture from refrigerator and portion ¼ cup patties.
  4. Lightly coat a large sauté pan with olive oil. Sauté crab cakes until golden brown on each side.
  5. Serve 2 crab cakes with 2 tablespoons Sweet Cucumber Salsa.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.