Crab Cakes with Red Grapefruit Salsa
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Cook time: 
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Serves: 4
 
Ingredients
  • Salsa
  • 1 Paramount Citrus red grapefruit, segmented and chopped
  • 1 small jalapeno, seeds and ribs removed, finely chopped
  • 1 green onion, sliced
  • 1 clove garlic, minced
  • 1 teaspoon Paramount Citrus lemon juice
  • ⅛ teaspoon sea salt
  • Crab Cakes
  • 8 oz. crabmeat
  • ¼ cup panko bread crumbs
  • 1 green onion, sliced
  • 1 tablespoon finely chopped red pepper
  • 1 clove garlic, minced
  • 1 large egg, beaten
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • Zest of 1 Paramount Citrus lemon
  • 1 teaspoon Paramount Citrus lemon juice
  • Pinch of sea salt
  • 3 tablespoons cooking oil
  • 3 tablespoons all purpose flour
Instructions
  1. PREPARATION
  2. Prepare the salsa by combining the grapefruit segments, jalapeno, green onion and garlic in a medium bowl.
  3. Add the lemon juice and salt. Stir and let sit while you make the crab cakes.
  4. In a medium bowl, stir together the crabmeat, bread crumbs, onion, red pepper and garlic.
  5. Add the egg, mayonnaise, mustard, lemon zest, lemon juice and salt. Stir just until combined, being careful not to break up the crab too much.
  6. Heat the oil in a large skillet over medium heat. Spread the flour in an even layer on a plate.
  7. Form the crab mixture into 4 patties. Lightly coat each crab cake with the flour.
  8. Place the crab cakes in the hot skillet. Cook about 4 to 5 minutes on each side, until they are nicely browned and somewhat firm.
  9. Place on a plate covered in a paper towel to drain any excess oil.
  10. Top each with ¼ of the grapefruit salsa before serving.

 

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