Chipotle Crab Cakes with Avocado-Mango Salsa

To make the avocado-mango salsa, add the following into a large bowl: the diced avocado, diced mango, corn, lime juice, chopped cilantro, and minced garlic. Season with a pinch of salt and pepper, and stir until well combined.

To make the crab cakes, add the following into a mixing bowl: the crabmeat, egg, breadcrumbs, diced chipotle pepper, garlic powder and paprika. Season with a pinch of salt and pepper, and stir until mixture is well combined.

Shape handfuls of the crabmeat mixture into four, round, half-inch thick patties.

Heat the olive oil in a large sauté pan over medium-high heat. When oil is hot add the cakes into the pan. Cook the crab cakes until edges begin to look golden, about 4-5 minutes. Flip and cook the the other side, about 3-5 minutes more. Plate them!

Top each crab cake with spoonfuls of avocado-mango salsa and serve.

Yield: 4 crab cakes, 2 servings (1 serving is 2 crab cakes)