It seems that crab cakes are a shamefully neglected weeknight eat, which is a bummer, really, considering how lightning fast they go from idea to table. My fruit and veggie-filled version includes healthy bell peppers packed right inside the patties, a dollop of zesty fruit salsa on top, and my latest find: no mess from PAM Coconut Oil Spray.
Lately I've been trying to incorporate healthier fats into my diet, but the one that eluded me has been the ever-so-popular coconut oil. I honestly hadn't had much luck with it: my first attempt using it was in banana bread, and I had no idea I was supposed to warm it up! Let's not even talk about the time I tried to put it in my smoothie. (Okay, it was pretty much the equivalent of eating plastic and kale.)
The more I had read about coconut oil, though, the more I became determined to incorporate it into my cooking. Happily I found the solution to my dinner dilemma with PAM Coconut Oil Spray. The no-fuss alternative to traditional coconut oil is zero calories and zero grams of fat per serving, gluten-free, and takes away the messy melting phase of working with coconut oil AND the worry of whether my breakfast will congeal. With PAM's superior non-stick performance, the coconut oil spray makes it easy to achieve a crisp, golden crust, and cleanup is super-easy, leaving more time to relax and enjoy your culinary masterpiece.
If you're looking for an easy way to add PAM Coconut Oil Spray into your recipe repertoire, these crab cakes are a delicious way to start.
Crab Cakes with Pineapple-Mango Salsa
Yields approximately ten 1/4-cup crab cakes
For the crab cakes
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
2 green onions, chopped
1 egg, lightly beaten
1/2 cup panko crumbs, plus 1 cup for dredging
1/4 cup lemon juice (about 2 lemons)
2 tablespoons mayonnaise
2 teaspoons mustard powder
1 teaspoon Old Bay seasoning
1/2 teaspoon kosher salt
1/4 teaspoon Worcestershire sauce
1 pound best-quality lump crab meat, picked over for shells
Lemon wedges, for garnish
PAM Coconut Oil Spray
For the salsa
1/2 cup diced mango
1/2 cup diced pineapple
1/4 cup diced red onion
1/4 cup diced red bell pepper
1 teaspoon minced jalapeño pepper, or to taste
1 tablespoon minced fresh mint, or to taste
1 lime, freshly juiced
Kosher salt, to taste
For the crab cakes, combine the bell peppers and green onions in a large bowl. Add the egg, panko, lemon juice, mayonnaise, mustard, Old Bay, salt, and Worcestershire sauce and stir until well-combined. Add the crab and gently mix until ingredients are just incorporated. Using a 1/4-cup measuring cup or spring-form ice cream scoop, form the mixture into patties with your hands. Dredge each patty in additional panko crumbs until well coated. Arrange the cakes on a sheet pan and chill for a minimum of one hour, or until ready to cook.
Spray a large skillet with PAM Coconut Oil Spray. Heat over medium-high heat until hot. Add crab cakes, working in two batches if necessary, and cook until crisp and light golden brown, approximately 3 to 4 minutes per side. (To bake the crab cakes, preheat the oven to 425°F. Line a sheet pan with aluminum foil and spray with PAM Coconut Oil Spray. Top each crab cake with a small pat of butter and bake until warmed through, about 10 minutes. Finish under the broiler until golden, if necessary.)
Top with pineapple-mango salsa before serving.
For the salsa, combine the diced mango, pineapple, red onion, bell pepper, jalapeno, mint, and lime juice. Season with a generous pinch of kosher salt. Chill for one hour to allow flavors to combine. Taste and adjust seasoning as necessary.
(Image credits: Nealey Dozier)
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