Spicy Crab Cakes Recipe with Avocado Salsa

saputo.ca

Sheri Clark

subheading: FOR THE CRAB CAKES:

455 g (1 lb) lump crabmeat, squeezed to remove excess water

160 mL + 160 mL (⅔ + ⅔ cup) panko breadcrumbs, divided use

80 mL (⅓ cup) crumbled Saputo Feta cheese

60 mL (¼ cup) mayonnaise

1 large egg

30 mL (2 tbsp) finely minced shallot

15 mL (1 tbsp) finely minced jalapeno

15 mL (1 tbsp) finely minced cilantro

1 mL (¼ tsp) kosher salt

60 mL (¼ cup) vegetable oil

subheading: FOR THE LIME CREMA:

125 mL (½ cup) sour cream

Zest of 1 lime

Juice of ½ a lime

2.5 mL (½ tsp) kosher salt

subheading: FOR THE AVOCADO-MANGO SALSA:

1 mango, diced

1 avocado, diced

Juice of ½ a lime

15 mL (1 tbsp) minced shallot

15 mL (1 tbsp) minced jalapeno

2.5 mL (½ tsp) kosher salt

Directions at saputo.ca

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