Corn & Red Bell Pepper Crab Cakes with Grilled Pineapple Salsa
Corn & Red Bell Pepper Crab Cakes with Grilled Pineapple Salsa. We loved our last sweet and savory crab cake recipe so much that we couldn’t help but create another one for you guys. The crab cake filler is loaded with lots of sweet summer corn and red bell pepper, but the key is always less filler more crab. So we packed these with our favorite @northcoastseafoods Culinary Reserve lump crab meat. Now for the sweet to our savory…we topped these delicious crab cakes with a grilled pineapple, avocado, and jalapeño salsa. The sweet, yet spicy salsa is flavored with citrus and garnished with fresh basil leaves. All served alongside a creamy mustard sauce because you know we can’t live without a good dipping sauce. This tropical dish not only tastes amazing but it’s super pretty for serving too. Oh and don’t forget that tropical cocktail for pairing…we love a rum and orange juice to fit this tropical vibe ;)) cheers !!
Happy Thursday guys !! You all know by now that Thursday is pretty much my favorite day of the week, and I love to celebrate Thursday nights and the start of my weekend with a tropical cocktail and a good seafood dinner. So tonight we are having a super tropical sweet and savory crab cake combo that is just too good.
We made crab cakes a little earlier in the summer that had the sweet and savory combo going on. We loved them so much we decided to created another variation of the sweet and savory crab cake. And surely this one did not disappoint either.
We have been having such a hard time getting our hands on lump crab meat this summer. So, whenever we are able to find some, we love to go all out with the recipes. And a fun and summery crab cake recipe with less filler and WAY more crab meat is perfect. But we had to make them a little extra and add the corn and red bell pepper to the filler. And serve them with grilled pineapple salsa. AND an Old Bay Crema for dipping. These are definitely more than just your average crab cake.
We are back at the beach tonight, so I am going to get back to the ocean views and my rum and orange juice, but I hope you guys have a great Thursday and a great start to the weekend if you have off Friday’s like me !! Cheers !!
Ingredients
2 eggs
1/2 cup mayonnaise
1 teaspoon dijon mustard
1 1/2 teaspoons old bay seasoning
salt and pepper
2 ears corn kernels
1 red bell pepper; diced
16 ounces Culinary Reserve super lump crab meat
1 cup Panko breadcrumbs
1 tablespoon olive oil
1 tablespoon butter
For the Mango Avocado Salsa
1 cup pineapple
2 avocados; diced
2 jalapeños; seeded and diced
juice of 1 lime
2 tablespoons orange juice
salt and pepper
For the Old Bay Crema
1 cup mayonnaise
1 tablespoon dijon mustard
1 tablespoon old bay seasoning
Directions
In a large bowl, add the eggs, mayonnaise, dijon mustard, and old bay seasoning. Stir to combine. Season with salt and pepper. Stir in the corn kernels and red bell pepper. Gently fold in the crab meat. Add breadcrumbs a little at a time until mixture begins to stick.
Form the crab cakes using 1/3 cup of the mixture at a time. In a large skillet, heat the olive oil and butter over medium heat until it begins to shimmer. Sauté the crab cakes for 4 - 5 minutes on each side or until gold brown.
Make the salsa. Heat the grill on medium heat. Grill the pineapple for 6 - 8 minutes flipping once. In a medium bowl, add the grilled pineapple, avocado, jalapeño, lime juice, and orange juice. Season with salt and pepper. Toss to combine.
Make the Old Bay Crema. In a small bowl, add the mayonnaise, dijon mustard, and old bay seasoning. Stir to combine.
Serve crab cakes topped with salsa and alongside Crema.
