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Crab Cake Bites with Fruit Salsa
Recipes
Crab Cake Bites with Fruit Salsa
24 servings
40 minutes total

Ingredients

  • 3 (6 oz) boxes frozen crab cakes
  • 1 head Bibb (or butter) lettuce
  • ¾ lb tropical fruit salad (sliced fresh pineapple, strawberries, and kiwifruit)
  • 1 tablespoon fresh cilantro
  • 1 shallot
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 2 tablespoons salted butter, divided
  • 3 tablespoons rémoulade sauce (+ additional, optional for serving)

Steps

    1. Thaw crab cakes following package instructions. Separate 24 lettuce leaves. Cut fruit into ¼-inch cubes; place in medium bowl. Chop cilantro coarsely and shallot finely (2 tablespoons). Stir cilantro, shallots, honey, and lime juice into fruit; chill until ready to serve.
    2. Cut crab cakes into quarters; form into 24 (½-inch-thick) patties (wash hands). Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon butter in pan, then add crab cake patties; cook 4–5 minutes without flipping until golden.
    3. Add remaining 1 tablespoon butter to pan; flip crab cakes. Reduce heat to medium-low; cook 4–5 more minutes until golden and 165°F.
    4. Arrange lettuce leaves on serving platter; drizzle with rémoulade sauce. Add crab cake patties; top with fruit salsa and serve with additional rémoulade sauce on the side, if using.

Amount per 1⁄24 recipe serving: Calories 90, Total Fat 6g, Sat Fat 1.5g, Trans Fat 0g, Chol 25mg, Sodium 115mg, Total Carb 6g, Fiber 0g, Total Sugar 3g, (Incl. 2g Added Sugars), Protein 3g, Vitamin D 0%, Calc 2%, Iron 0%, Potassium 2%