Chipotle Crab Cakes with Avocado-Mango Salsa

• 1/2 Avocado, Peeled, Pitted, And Diced
• 13 cups Frozen Mango, Thawed And Diced
• 13 cups Sweet Corn, Thawed
• 1 Lime, Juiced
• 1 Tablespoon Cilantro, Chopped
• 1/2 teaspoons Minced Garlic
• 1 cup Cooked Fresh Lump Crabmeat
• 1 Egg
• 1/4 cups Whole Wheat Breadcrumbs
• 1 Small Chipotle In Adobo, Seeded And Finely Diced (available In Small Cans In The International Foods Aisle)
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Paprika
• 1- 1/2 Tablespoon Olive Oil
• Salt And Freshly Ground Black Pepper

1. 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.
2. Season with a pinch of salt and pepper, and stir until well combined.
3. To make the crab cakes, add the following into a mixing bowl: the crabmeat, egg, breadcrumbs, diced chipotle pepper, garlic powder and paprika.
4. Season with a pinch of salt and pepper, and stir until mixture is well combined.
5. Shape handfuls of the crabmeat mixture into four, round, half-inch thick patties.
6. Heat the olive oil in a large saute pan over medium-high heat.
7. When oil is hot add the cakes into the pan.
8. Cook the crab cakes until edges begin to look golden, about 4-5 minutes.
9. Flip and cook the the other side, about 3-5 minutes more.
10. Plate them!
11. Top each crab cake with spoonfuls of avocado-mango salsa and serve.
12. Yield: 4 crab cakes, 2 servings (1 serving is 2 crab cakes)

avocado, frozen mango, sweet corn, cilantro, garlic, lump crabmeat, egg, whole wheat breadcrumbs, in, garlic, paprika, olive oil, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/chipotle-crab-cakes-with-avocado-mango-salsa/ (may not work)