Sweet Potato Crab Cakes with Mango Salsa
By Ingrid Gangestad
Brazilian flavors meld beautifully in colorful crab cakes. The salsa adds zing and texture.
INGREDIENTS
- (8 ounces) refrigerated pasteurized special crab meat*
- chopped fresh cilantro or parsley
- chopped green onion
- chopped red bell pepper
- crushed red pepper
- finely chopped garlic
- finely chopped mango
- Finely chopped onion
- ground cumin
- Lime juice
- Mayonnaise
- pepper
- plain or panko bread crumbs
- Salt
- sweet potato
- Vegetable Oil
DIRECTIONS
- Heat oven to 375°F. Prick sweet potato with fork
- Meanwhile, stir together mango, onion, cilantro, lime juice, garlic, salt and red pepper
- In 10-inch nonstick skillet, heat oil over medium-high heat. Cook half the patties 2 to 3 minutes per side, until golden brown. Remove from pan
