Crispy Crab Cakes With Mango-Pineapple Salsa

• 1 large egg, lightly beaten
• 1/3 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 tablespoon chopped fresh chives
• 1 roasted red bell pepper, chopped
• 1/8 teaspoon smoked paprika
• 1 pound lump crab, drained and picked
• 1 1/2 cups panko (Japanese breadcrumbs), divided
• 2 tablespoons melted butter
• 2 tablespoons olive oil

1. Combine first 6 ingredients in a large bowl. Gently fold in crab and 1/2 cup panko.
2. Shape crab mixture into 8 cakes; carefully dredge patties in remaining 1 cup panko.
3. Heat 1 tablespoon melted butter and 1 tablespoon oil in a large nonstick skillet over medium heat. Add 4 crab cakes to pan, and cook 2 minutes on each side or until golden. Repeat with remaining butter, oil, and crab cakes. Serve immediately with Mango-Pineapple Salsa.

egg, mayonnaise, mustard, fresh chives, red bell pepper, paprika, lump crab, breadcrumbs, butter, olive oil

Taken from www.myrecipes.com/recipe/crispy-crab-cakes (may not work)