Shrimp & Crab Cakes with Mango Salsa

Shrimp & Crab Cakes

Serving Size : 4

Crab Cakes;

1 1/2 pounds shrimp — chopped
1 pound flaked crab meat
1 large egg
1 teaspoon Dijon mustard
1/4 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 cup gluten free bread crumbs- I use 4Crumbs– available on Amazon but pricy. Local Publix in Jacksonville carries them.
2 teaspoons butter

Mango Salsa;

1 large Mango- diced
1/2 medium onion- diced small
1/2 red pepper- diced small
1/2 green pepper- diced small
2 Tablespoons cilantro- roughly chopped
1 teaspoon cumin
2 Tablespoon lime juice
1/2 teaspoon smoked paprika
salt and pepper- to taste

1) Thoroughly mix shrimp, crab, egg white, mustard, hot pepper, salt and pepper in a bowl. Shape into 8 patties, each about 3/8 inch thick. Spread breadcrumbs in a shallow dish and coat the patties on both sides with crumbs.

2) Heat oil in a large nonstick skillet over low heat; add crab cakes and cook until golden on both sides, about 3 minutes per side.

3) Or bake on 350 for ½ an hour or lightly browned.

4) Top with mango salsa.