Ingredients:

Salsa Ingredients:

• 1 large ripe mango, peeled and chopped (about 1 cup)
• 1 small red bell pepper, finely chopped
• 1 large jalapeño chile, stemmed and finely chopped
• 1/3 cup finely chopped red onion
• 1 tablespoon fresh lime juice
• 1/4 cup chopped fresh cilantro leaves

Crab Cakes Ingredients:

• 1 pound lump or claw crabmeat, picked over
• 1-1/4 cups panko breadcrumbs
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup AllWhites® egg whites
• 1 teaspoon Cajun seafood or Old Bay seasoning
• 2 tablespoons butter
• 2 tablespoons olive oil
• Fresh lime wedges, optional

1. To make salsa, mix all ingredients in a medium bowl. Set aside.
2. In a medium bowl, mix crab and ¾ cup breadcrumbs. Stir in mayonnaise, AllWhites egg whites and seasoning. Mix together gently but thoroughly; form into 8 patties (about 3 inches in diameter).
3. Place remaining ½ cup breadcrumbs in a shallow dish. Gently dredge each patty in crumbs to lightly coat.
4. Heat half of butter and oil in a large skillet over medium heat until butter is melted. Cook half of the crab cakes 4 to 6 minutes, turning once, until golden brown. Repeat with remaining butter, oil and patties.
5. Serve crab cakes topped with salsa, with lime wedges on the side.