Recently I was in the mood for crab cakes. But I wanted to make them at least a little bit healthy so I didn't want them fried. I found a great recipe that did the trick. These crab cakes are baked. And rather then the traditional tartar sauce that is served with them, these cakes are served with a fruity & spicy sauce. So tasty!
Baked Crab Cakes With Spicy Mango Lime Sauce
2 T EVOO
1/2 c red onion, diced
1/2 c red pepper, diced
1 large egg
3 T lemon juice
6 T dijon
3 T mayo
2 tsp old bay (left this out and used Caribbean seasoning w/garlic instead)
1/4 tsp cayenne
1 lb lump crab meat
1 c panko
2 large rip mangoes, peeled (didn't have any, so used rip peaches, not peeled, instead)
juice of 2 limes
1 tsp sugar
pinch of salt
2 serrano chili peppers, stems and seeds removed, diced
Saute the onions and peppers in oil. In a large bowl whisk together egg, lemon juice, dijon, mayo, old bay and cayenne. Fold in the veggies, crab and panko. Add salt. Refrigerate for half an hour to let the panko soak up some of the moisture. Preheat oven to 350. Divide the mixture into 8 portions. Roll into balls and flatted onto a parchment lined baking sheet. Bake 10 minutes per side. Meanwhile place all sauce ingredients (mangoes - or peaches - lime juice, sugar, salt, and chilies) in a blender and process until smooth. Add some water if the sauce is too thick. To serve, place 2 crab cakes on a plate a drizzle with the sauce.
You will never have tartar sauce again with your crab cakes - this sauce is divine!