½ teaspoon to 1 teaspoon sirracha depending on taste
1 cup pomegranate arils or 1 pomegranate, arils removed
¼ cup cilantro, roughly chopped
¼ 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
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
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