 |
|
Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, freshly ground pepper, egg and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking.
In a foil pan, lighlty oil botton with olive oil and small amount of melted butter. Place crab cakes in pan and bbq over medium direct heat. Turn when the bottom has a nice crust after 4-5 minutes , then and cook 4-5 more minutes. Top with Mango and Avocado Salsa. |
|