Crab cakes drizzled with our Pineapple Coconut Mango Tequila Sauce create a tropical taste.
1/4 cup Mayonnaise
2 Scallions, thinly sliced
1 large Egg, lightly beaten
1 Tbsp. Dijon mustard
2 tsp. Fresh lemon juice
1 1/2 tsp. Old Bay Seasoning
1/4 cup Fresh cilantro, chopped
1 lb. Lump crabmeat, picked over for shells
1 1/4 cup Panko (Japanese breadcrumbs), divided
Kosher salt & pepper for seasoning
2 Tbsp. Vegetable oil
1 cup Robert Rothschild Farm Pineapple Coconut Mango Tequila Sauce
Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in 3/4 cup panko, salt, and pepper. Divide into 8 equal portions. Form each into 1”-thick patties. Refrigerate for at least 15 minutes.
Heat oil in a large skillet over medium heat. Place remaining 1/2 cup panko on a plate. Coat cakes with panko. Brown until golden, 3 - 4 minutes per side. Place on a lined oven sheet and heat at 350 degrees F for an additional 10 minutes. Remove from oven. On a large platter (or individual plates) place crab cakes. Drizzle with Pineapple Coconut Mango Tequila Sauce. Serve additional sauce alongside, if desired. Serve immediately.