Ingredients

The following ingredients have 6 Servings
  • 1 lb. (500 g) crabmeat, picked over for cartilage
  • 1 shallot, minced
  • 1 jalapeño, seeds and ribs removed, then minced
  • 1/4 cup (1/3 oz./10 g) chopped fresh cilantro
  • 1/4 cup (2 fl. oz./60 ml) olive-oil mayonnaise
  • 1/4 cup (3/4 oz./20 g) whole-wheat panko bread crumbs
  • Salt and freshly ground pepper, to taste
  • 1 mango, ripe but still firm, peeled and pit removed to create 2<br>   halves
  • 1/4 red onion, halved
  • 1 tsp. olive oil
  • 1 plum tomato, chopped
  • 2 Tbs. chopped fresh cilantro
  • Juice of 1/2 lime
  • Salt and freshly ground pepper, to taste
  • <br> Nonstick cooking spray
  • 6 thin slices sourdough bread, toasted

Instruction

  • In a large bowl, stir together the crabmeat, shallot, jalapeño, cilantro, mayonnaise and panko until combined. Season with salt and pepper and form into 6 patties. Refrigerate for 30 minutes.
  • To make the salsa, heat a stovetop grill pan over high heat. Brush the mango and red onion with the olive oil. Place on the grill pan and cook, turning once, until they develop grill marks and begin to soften, 3 to 4 minutes per side. Chop the mango and onion into 1/4-inch (6-mm) dice and transfer to a bowl. Add the tomato, cilantro and lime juice. Stir to mix and season with salt and pepper.
  • Heat a nonstick fry pan over medium-high heat and coat with nonstick cooking spray. Cook the crab patties, turning once, until golden brown and warmed through, about 4 minutes per side.
  • Place each crab patty on a slice of sourdough bread, top generously with the salsa and serve immediately. Serves 6.
  • Adapted from Williams-Sonoma <i>Healthy Dish of the Day,</i> by Kate McMillan (Weldon Owen, 2014).