INGREDIENTS

Servings
  • 1 each egg, beaten
  • 6-1/4 oz. mangos, small dice
  • 1 tsp. fresh lime juice
  • 3 oz. mayonnaise
  • 1-1/2 oz. PREMIUM Saltine Crackers
  • 1 oz. poblano chiles, roasted, small dice
  • 1-1/2 oz. red onion, small dice, divided
  • 2-1/2 Tbsp. fresh cilantro, chopped, divided
  • 1-1/2 Tbsp. red pepper, small dice
  • 9 oz. jumbo lump crabmeat
  • 1/2 Tbsp. olive oil
  • 7 each sandwich rolls (3 inch), toasted

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 260
Total fat 8g
Saturated fat 1.5g
Trans fat 0g
Cholesterol 60mg
Sodium 480mg
Carbohydrate 34g
Dietary fiber 2g
Sugars 7g
Protein 13g
Vitamin A 8%DV
Vitamin C 25%DV
Calcium 10%DV
Iron 15%DV

DIRECTIONS

  1. Combine  egg, mayonnaise, saltines, poblano pepper, 2 Tbsp. of the red onion, 1 1/2 Tbsp. of the cilantro and red pepper. Add crabmeat; mix lightly.
  2. Meanwhile,  for Mango Salsa, combine mangos, remaining 2 Tbsp. red onion, remaining 1 Tbsp. cilantro and lime juice; set aside.
  3. Heat  oil in large skillet. Meanwhile, form crabmeat mixture into 7 patties using a #16 scoop. Cook 1 to 2 min. on each side or until golden brown on both sides.
  4. For  each serving: Fill 1 roll with 1 Crab Cake and about 1-1/2 Tbsp. Mango Salsa.
  5. Serving Suggestion:

    Serve with fried plantain chips.

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