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Gusto

Crab Cakes with Plum Salsa

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  • Makes

    20 small cakes

Ingredients

  • 1½ lbs (675 g) crabmeat, picked over for shells
  • 1 large egg, lightly beaten
  • 1 cup (240 ml) panko breadcrumbs
  • 2 tsp (10 ml) Dijon mustard
  • 1 tsp (5 ml) Worcestershire
  • ¼ cup (60 ml) mayonnaise
  • ½ cup (120 ml) finely chopped green onion
  • ¼ cup (60 ml) finely chopped red bell pepper
  • ½ tsp (2.5 ml) garlic powder
  • ½ tsp (2.5 ml) smoked paprika
  • ¼ tsp (1.25 ml) cayenne
  • 1 tbsp (15 ml) Cajun seasoning
  • ¼ tsp (1.25 ml) dried oregano
  • ¼ tsp (1.25 ml) dried thyme
  • ¼ tsp (1.25 ml) onion powder
  • ¼ tsp (1.25 ml) salt
  • ¼ tsp (1.25 ml) ground black pepper
  • ¼ cup (60 ml) melted butter
  • oil, for grill

Plum Salsa

  • 5 plums, pits removed and diced
  • ½ red onion, diced
  • ¼ cup (60 ml) fresh basil, chopped
  • 1 tbsp (15 ml) brown sugar
  • 2 tbsp (30 ml) lime juice
  • 1 tsp (5 ml) diced poblano pepper

Directions

  1. Add diced plums, red onion, basil, brown sugar, lime juice and poblano pepper to a bowl. Stir and refrigerate and chill in the refrigerator.
  2. Add crabmeat, egg and panko breadcrumbs to a bowl and mix well.
  3. To a separate bowl, add Dijon mustard, Worcestershire, mayonnaise, green onion, red pepper, garlic powder, paprika, cayenne, Cajun seasoning, dried oregano, dried thyme, onion powder, salt and ground black pepper in a medium bowl and mix well. Add the crab mixture and stir to combine.
  4. Refrigerate this mixture for 20 minutes to firm up.
  5. Preheat barbecue for medium heat at 350-375F (175-190C).
  6. Divide the mixture into 20 equal portions and form the cakes into 2-inch (5 cm) rounds.
  7. Brush the cakes with melted butter.
  8. Brush grill with oil.
  9. Place the cakes over direct heat and cook for 3-4 minutes per side or until nice golden grill marks appear.
  10. Remove from grill and serve with a spoonful of plum salsa.

Note: Cooking times and temperatures will vary depending on the size and type of your barbecue.

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