Crab Cakes with Mango Salsa

After making the fish tacos this weekend, I had some leftover mango salsa.  I remembered that I bought some crab meat the other day, so I immediately thought of crab cakes with the mango salsa.  A nice, light dinner that is perfect for the summer time or great as an appetizer.  I also love accompanying a filet steak with a crab cake and do a play on a surf and turf.  Either way, let's get started!

 Ingredients;
1 pound crab meat
4 scallions, minced (green part only)
1 Tbsp chives
1 Tbsp thyme
2 tsp Old Bay Seasoning
2-3 Tbsp breadcrumbs
1/4 c mayonaise
1 egg, beaten

Salsa;
Check out my recipe in my previous post,  here

In a medium size bowl, add all the ingredients above.  Gently fold in the ingredients, adding more breadcrumbs if needed.  You do not want to add too many breadcrumbs, as it will make it dry.

Mold the crab cakes, into small cakes (depending on the size you would like them).  You can use a circular cookie cutter as a mold, if needed.

Drudge the cakes lightly in flour.

Add a tablespoon or 2 of olive oil to a large frying pan, on medium high heat.  You want to get a good sear on the outside of the crab cake, so medium high heat at first is good, then turn down the heat (to medium) to allow the cake to cook through.

Depending on the size of your crab cake, cook about 5-7 minutes on each side or until the cake is a nice golden brown.

Once you remove your crab cake, you can serve as you wish... I have 2 examples of how they can be served below... thyme 2 taste!

1lb of crab meat makes about 8 medium size crab cakes.