It’s stone fruit season and the peaches are everything they should be! This recipe is designed to highlight the delicious crab (also in season) and the peaches. I keep the crab cake light and bright (no herbs) so that the salsa really pops on the plate. That being said, feel free to add a little something extra into the crab cake if you’re inspired.
Easy Crab Cake with Peach Salsa
Easy Crab Cake
3/4 pound fresh crab meat (shelled)
1/3 C mayonnaise
1 clove garlic – minced
1 T flour
Salt & pepper
1 C panko bread crumbs
2 T canola oil
In large bowl combine crab, mayo, garlic, flour and ¼ C of the bread crumbs. Put the ¾ C remaining breadcrumbs on a plate. Mixture should be moist enough to stick together and hold together. Form balls, flatten slightly and cover in breadcrumbs. Shake off excess and set on a plate. Do this repeatedly. There should be enough for 4 crab cakes. Cover plate with plastic wrap and place in fridge for at least 30 minutes.
Heat skill to high heat. Add oil. Cook crab cakes on each side for about 4 minutes, until golden brown and cooked through.
2 peaches- diced into small pieces
1 jalapeno- minced
2 T cilantro- minced
1 cayenne pepper- minced
½ red onion- minced
1 lime- juiced
Combine all ingredients, cover and let sit in fridge until ready to use. Can hold for one day in the fridge.