Crispy Crab Cakes With Mango Salsa

Source: Crisco

Makes 24 appetizer cakes

1 cup unseasoned breadcrumbs, divided
1/4 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 green onion, white and green parts, finely chopped
1/2 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning
1 pound fresh lump crab meat, picked over for cartilage
CRISCO Canola Oil * for frying

To make the crab cakes:
In a medium mixing bowl, combine 1/2 cup bread crumbs, mayonnaise, egg, mustard, green onion, Worcestershire sauce, and seafood seasoning. Gently mix in the crabmeat; form into 24 cakes; refrigerate 30 minutes to several hours before proceeding. Place the remaining 1/2 cup bread crumbs in a shallow dish; coat the crab cakes in the crumbs.

Pour Crisco Oil into a large deep skillet to a depth of 1/2 inch; heat over medium high heat until hot but not smoking. Carefully add the crab cakes in batches and cook, turning once, until golden brown, about 3 minutes. Transfer to a paper towel lined tray to drain. Serve hot, with mango salsa on the side.

Mango Salsa
Makes 2 3/4 cups

2 cups chopped pitted peeled mango
2 jalapeño peppers, seeded and diced

1 cup chopped red bell pepper
2/3 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons Crisco Canola Oil*

Mix all ingredients in small bowl. Season with salt and pepper. (Can be made ahead. Cover and chill.)