Crab Cakes with Mango Pepper Relish

Ingredients

• 1/3 cup chopped green onions, green parts only
• ¼ cup mayo
• 2 eggs
• 2 tablespoons chopped chives
• 1 lemon, zested and juiced
• 1 cup panko bread crumbs
• 2 tablespoons chopped Farmers Garden by Vlasic Dill Chips
• 1 pound lump crabmeat
• 2 tablespoons butter

• 1 cup cubed fresh mango
• ¾ cup chopped red bell pepper
• ½ cup chopped green onions, green parts only
• 2-3 tablespoons of brine from Farmers Garden by Vlasic Dill Chips

Instructions

1. In a large bowl combine all ingredients for the crab cakes, besides the crabmeat and butter, and whisk together.
2. Add the lump crabmeat, making sure to drain off any excess water from the packaging. Carefully
3. Carefully combine crabmeat and filling with your hands, making sure not to break up the lump pieces of crab.
4. Using a 1-inch cookie scoop, form the mixture into bite sized mini cakes with your hands.
5. Heat the butter in a large skillet over medium high heat. Add the crab cakes to the skillet, a few at a time, and sear for 3-4 minutes on each side until golden brown. Repeat with the remaining crab cakes and continue until all crab cakes are cooked. Set aside until ready to serve.
6. In a medium bowl, toss together the ingredients for the mango pepper relish and serve alongside the crab cakes.

This post is brought to you in collaboration with Farmer’s Garden by Vlasic. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking.