CRABCAKES WITH TROPICAL SALSA
You can use this recipe for “Salmon Puffs” or “Tuna Burgers” by substituting canned wild salmon or canned tuna for the crabmeat.
2 potatoes, diced
2 eggs, lightly beaten
2 stalks scallion, chopped
¼ chopped fresh parsley
¼ tsp. sea salt
Freshly ground black pepper
6 oz. fresh or frozen lump crabmeat
2 tbs. coconut oil or butter
1 ripe mango, chopped
½ chopped fresh or canned pineapple
¼ cup chopped red bell pepper
¼ cup finely chopped red onion
Juice of 1 lime
¼ cup finely chopped fresh cilantro
Bring a pot of water to a boil and add the potatoes. Boil for about 8 minutes, or until tender. Transfer the potatoes to a large bowl and mash.
Mix in the eggs, scallions, parsley, salt and pepper. Check the crabmeat for shells and fold it into the potato mixture. Heat a frying pan over medium heat and add the coconut oil, or butter and melt to coat the pan.
Form the crabcake mixture into small round patties and place them in the pan. Cook for 4 minutes on each side, or until golden brown and cooked through.
For the salsa, combine the mango, pineapple, pepper and onion in a bowl. Add the lime juice and the cilantro and mix well.
Serve the salsa next to the crabcakes. Serves 2.