Mini Cajun Crab Cakes with Creole Lemon Aioli and Mango Salsa - Tony Chachere's

Name: Mini Cajun Crab Cakes with Creole Lemon Aioli and Mango Salsa - Tony Chachere's
Ingredients: 1/3 Cup Mayonnaise; 2 Tablespoons Dijon Mustard; 2 Teaspoons Worcestershire Sauce; 2 Large Egg Yolks; Tony’s More Spice Seasoning, to Taste OR Tony’s Original Creole Seasoning, to Taste; 1 Pound Jumbo Lump Crab Meat; 1/2 Cup of Saltine Crackers, Crushed; 1/3 Cup Panko Breadcrumbs; 2 Tablespoons Fresh Parsley, Chopped; 2 Tablespoons Unsalted Butter; 2 Teaspoons Lemon Juice; Peanut Oil for Frying; 1 Teaspoon Lemon Zest; 1 Teaspoon Worcestershire; 1 Tablespoon Dijon Mustard; Tony’s Spice N’ Herbs Seasoning, to Taste; 1/2 Cup Mango, Diced; 1/3 Cup Red Onion, Diced; 2 Tablespoons Cilantro, Chopped; 1 Teaspoon Red Bell Pepper, Diced; 1 Tablespoon Fresh Squeezed Lime Juice

www.tonychachere.com

Fresh, sweet, citrusy and full of the flavor of Creole herbs, these Mini Cajun Crab Cakes with Creole Lemon Aioli and Mango Salsa by @pinchoflovebytashia are a great holiday or party treat!

View full recipe on www.tonychachere.com

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Ingredients

1/3 Cup Mayonnaise
2 Tablespoons Dijon Mustard
2 Teaspoons Worcestershire Sauce
2 Large Egg Yolks
Tony’s More Spice Seasoning, to Taste OR Tony’s Original Creole Seasoning, to Taste
1 Pound Jumbo Lump Crab Meat
1/2 Cup of Saltine Crackers, Crushed
1/3 Cup Panko Breadcrumbs
2 Tablespoons Fresh Parsley, Chopped
2 Tablespoons Unsalted Butter
2 Teaspoons Lemon Juice
Peanut Oil for Frying
1 Teaspoon Lemon Zest
1 Teaspoon Worcestershire
1 Tablespoon Dijon Mustard
Tony’s Spice N’ Herbs Seasoning, to Taste
1/2 Cup Mango, Diced
1/3 Cup Red Onion, Diced
2 Tablespoons Cilantro, Chopped
1 Teaspoon Red Bell Pepper, Diced
1 Tablespoon Fresh Squeezed Lime Juice