Blended with Del Monte Gold® Extra Sweet Pineapple, this simple and sweet salsa topped on sautéed crab cakes creates the perfect small plate for menus.
1/2 Pound fresh crabmeat or 2 (6 oz.) cans crabmeat, drained
1/2 Cup fresh breadcrumbs
1 Egg, beaten
2 Green onions, chopped
2 Tablespoons nonfat mayonnaise
1 Tablespoon chopped fresh parsley
1/2 Teaspoon Worcestershire sauce
Dash hot pepper sauce
Black pepper, to taste
FOR THE PINEAPPLE SALSA
2 Cups diced Del Monte Gold® Extra Sweet Pineapple
1/2 Cup chopped green onion
1/4 Cup chopped fresh cilantro
1 Tablespoon fresh lemon juice
1/8 Teaspoon cayenne pepper
Salt and pepper, to taste
In medium bowl, gently stir together all ingredients except black pepper. Season to taste with black pepper. Cover and chill 15 minutes.
Form crab mixture into 8 equal-sized patties.
Coat large nonstick skillet with vegetable cooking spray and set over medium-high heat.
Sauté crab cakes, turning once, until golden brown on both sides, about 3 minutes per side. Serve with Pineapple Salsa.
FOR THE PINEAPPLE SALSA
Combine first five ingredients in medium bowl.
Toss to blend.
Season with salt and pepper.
serves 4