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Crispy Crab Cakes with Pomegranate Salsa Recipe


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     Crispy Crab Cakes with Pomegranate Salsa

Category   Appetizers
Sub Category   None

12 ounces lump crab meat
cup light mayo
1 teaspoons Dijon mustard
teaspoon salt
Juice of lime - 1 teaspoon
7 tablespoons breadcrumbs
3 green onions, sliced thinly and divided
1 egg
teaspoon to 1 teaspoon sirracha depending on taste
1 cup pomegranate arils or 1 pomegranate, arils removed
cup cilantro, roughly chopped
cup diced yellow onion
1 serrano pepper, minced
Salt and Pepper to taste
1 teaspoon olive oil - more for frying

1. In a medium bowl, stir together, mayo, mustard, salt 1 teaspoon lime juice, two green onions, breadcrumbs, egg and sirracha. Season to taste with salt, pepper, sirracha and lime juice. Gently fold in crab with a spatula.
2. Gently form into four cakes. Chill for 15 minutes if you have time.
3. stir together, one green onion, 1/2 a lime, cilantro, yellow onion, pomegranate arils and one teaspoon olive oil. Season to taste with salt and pepper.
4. Heat a large non-stick skillet over a medium high heat. Add enough olive to barely cover the bottom the pan, about two tablespoons. Pan-fry cakes, until golden brown on each side, about 2-3 minutes per side. Serve with pomegranate salsa and fresh lime

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