Baked Crab Cakes With Mango-Avocado Salsa

1 can (16 oz) jumbo lump crab meat 2 Tbsp minced jalapeño 2 scallions, chopped 1⁄2 cup minced red bell pepper 1 egg, lightly beaten

2 tsp Dijon mustard Juice of 1 lemon 1⁄4 tsp Old Bay seasoning 1⁄2 tsp salt 3⁄4 cup bread crumbs

Set oven temperature to 425°F. Stir in 1/2 cup of the bread crumbs and everything else gently. Form the crab mixture into eight patties, loosely, with your hands.

After distributing the leftover bread crumbs onto a dish, gently and uniformly coat each crab cake by rolling it in the crumbs.

As the cakes come together, put them in a baking dish sprayed with nonstick cooking spray or on a nonstick baking sheet.

Use the palm of your hand to flatten any unevenly formed patties into a disk the size of a tiny hockey puck.

After 12 to 15 minutes of baking, the outside should be golden brown. Top with a dollop of mango-avocado salsa and serve.

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