Sweet Potato Crab Cakes with Mango Salsa
Directions - Heat oven to 375°F. Prick sweet potato with fork; wrap in foil. Bake 1 hour or just until tender. Cool.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at anolon.com.
Cooking tools:
- Oven
- Aluminum foil
- Fork
- Mixing bowl
- Baking sheet
- Plastic wrap
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Nonstick skillet
- Spatula
- Dinner plate
- Plate
- Kitchen towel
Ingredients
- 1 large sweet potato , (about 14 ounces)
- 1 container (8 ounces) refrigerated pasteurized special crab meat*
- 1/4 cup chopped red bell pepper
- 1/4 cup finely chopped onion
- 2 tablespoons mayonnaise
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup plain or panko bread crumbs
- 3/4 cup finely chopped mango
- 1/4 cup chopped green onion
- 1 tablespoon chopped fresh cilantro or parsley
- 1 teaspoon lime juice
- 1/2 teaspoon finely chopped garlic
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 2 tablespoons vegetable oil
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