Grilled Crab Cakes with Mango Salsa Serving Size - 8 Prepared By - DnD Recipe Rating * * * * *
			SALSA: 1 ripe mango, about 1 pound, peeled, seeded, cut into l/4 inch dice 1 medium red onion, finely chopped 3 tablespoons finely chopped fresh basil 1 tablespoon fresh lime juice 1 tablespoon minced jalapeno chile pepper 1/2 teaspoon kosher salt CRAB CAKE: 3/4 pound fresh, frozen, or canned lump crabmeat 1 cup plain bread crumbs 3/4 cup mayonnaise 1 egg, beaten 2 green onions, white and light green parts only, minced 1/4 teaspoon Tabasco sauce 1/2 teaspoon soy sauce 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper
			To make the salsa: In a medium bowl, combine the salsa ingredients. Mix well and let stand at room temperature for 30 minutes to 2 hours, to let the flavors blend. Drain the crabmeat in a sieve [if frozen, allow to defrost]. In a medium bowl, flake the meat with a fork and discard any shells or cartilage that might remain. Add the remaining ingredients, mixing gently but thoroughly. Shape into 8 small cakes, each about 2 inches in diameter and about 1 inch thick. Place the cakes on a plate, cover with plastic wrap, and refrigerate for 30 minutes or as long as 2 hours, so they will hold together on the grill. Place crab cakes in a foil tin pan, grill over Medium Direct High heat until the bread crumbs are toasted, 6 to 8 minutes, turning once very carefully with a spatula. Serve warm with the salsa spooned on top.