Crab Cake with Mango Cucumber Couscous salad

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Hello June! Now that summer is upon us, I am on the look out for food that is lighter, crispy and full of those summer flavors. I also like to take advantage of all the fruits and veggies that are available at the farmers market.  I was looking through the local paper and in the weekly Relish magazine I found the Israeli Couscous with Mango Cucumber and Cilantro click here to view. It looked perfect for a summer side dish, not only does it take care of the starch, but also the veggie part of the meal. I decided to pair it with a crab cake. I went with my mom’s trusted recipe.

Mami’s Crab Cakes (makes 4 cakes)

1 container of fresh lump or claw crab meat,  medium red pepper minced, 1/4 cup of minced red onion, handful of italian parsley or cilantro, 1/4 cup of light mayo, 1 cup of bread crumbs, Old Bay, salt, pepper, olive oil (I used chipotle flavor olive oil for a little kick).

1) Heat 2 tablespoons of olive oil in pan. Once heated add onions and red pepper and sauté until cooked through and soft. Set aside and cool.

2) Put crab in large bowl. Look through it for any extra shells. Add mayo, breadcrumbs and mix with hands. Add about 1 or 2 tablespoons of Old Bay, dash of salt and pepper. Mix throughly with hands. Now add the pepper and onion and a handful of chopped parsley or cilantro. Mix again thoroughly.

3) Heat remaining olive oil (about 2 turns in pan). Take crab mixture and make into patties. You should have about 4 depending on the size you make them.  Place gently in pan. Heat each side about 3-4 minutes or until browned. Be very careful when you flip them over.

4) Serve with a lemon wedge and enjoy!

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2 thoughts on “Crab Cake with Mango Cucumber Couscous salad

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