Crab and Jalapeño Burgers with Grilled Mango Salsa
These tropical-inspired burgers use crab as a lean protein base. Crab is bursting in vitamin B-12, which helps form healthy blood cells. Bright mango and red onion provide a big dose of vitamins A and C. The salsa imparts a smoky flavor to the patties, thanks to a quick stint on a grill pan before dicing and mixing.
Ingredients:
- 1 lb. (500 g) crabmeat, picked over for cartilage
- 1 shallot, minced
- 1 jalapeño, seeds and ribs removed, then minced
- 1/4 cup (1/3 oz./10 g) chopped fresh cilantro
- 1/4 cup (2 fl. oz./60 ml) olive-oil mayonnaise
- 1/4 cup (3/4 oz./20 g) whole-wheat panko bread crumbs
- Salt and freshly ground pepper, to taste
For the grilled mango salsa:
- 1 mango, ripe but still firm, peeled and pit removed to create 2
halves - 1/4 red onion, halved
- 1 tsp. olive oil
- 1 plum tomato, chopped
- 2 Tbs. chopped fresh cilantro
- Juice of 1/2 lime
- Salt and freshly ground pepper, to taste
Nonstick cooking spray- 6 thin slices sourdough bread, toasted
Directions:
In a large bowl, stir together the crabmeat, shallot, jalapeño, cilantro, mayonnaise and panko until combined. Season with salt and pepper and form into 6 patties. Refrigerate for 30 minutes.
To make the salsa, heat a stovetop grill pan over high heat. Brush the mango and red onion with the olive oil. Place on the grill pan and cook, turning once, until they develop grill marks and begin to soften, 3 to 4 minutes per side. Chop the mango and onion into 1/4-inch (6-mm) dice and transfer to a bowl. Add the tomato, cilantro and lime juice. Stir to mix and season with salt and pepper.
Heat a nonstick fry pan over medium-high heat and coat with nonstick cooking spray. Cook the crab patties, turning once, until golden brown and warmed through, about 4 minutes per side.
Place each crab patty on a slice of sourdough bread, top generously with the salsa and serve immediately. Serves 6.
Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014).