"We are not measured by the trials we meet -- only by those we overcome."
- - Spencer W. Kimball
January 28, 2014
Honey Crab Cakes with Mango Peanut Sauce
by Joni Hilton

Guys, guys -- gather round. This is about to become your favorite appetizer.  It won a contest sponsored by both Redbook Magazine and the National Honey Board, and it's not only delicious, but super easy.  

Whenever you wonder what to make for breakfast, brunch, lunch, or dinner, crab cakes are the answer.

And here's why:  They can become sliders if you put them in a bun, they can be placed on a green salad, they can nestle into an eggs benedict, they can top a pile of pasta or rice, they can even rest atop a steak.

They can slip into a taco with some salsa, rest aside a bowl of soup, even be made into gigantic crab burgers.  Or just have them as is, with this killer Asian-inspired sauce.  Oh -- and if fresh crab is affordable, use it.  But if not, canned crab is actually pretty delish in this yummy creation of mine:

15 oz. canned crab meat, drained
1/2 Cup gingersnap crumbs (just whirl the cookies in a food processor or blender)
2 Tbsp. honey
1 egg
1/8 tsp. cayenne pepper
3 green onions, minced
1 Tbsp. oil (I like coconut oil)

Mango-Peanut Sauce

1/2 Cup chunky peanut butter
1/4 Cup honey
1 mango, chopped

  1. Mix crab meat, crumbs, honey, egg, pepper and onions together.  Chill 20 minutes.
  2. Prepare sauce: Mix peanut butter, honey, and mango in a sauce pan over medium heat, until well blended.  Keep warm.
  3. Form crab mixture into 4 patties.  Sauté in oil 5 minutes per side, or until golden brown.  Serve cakes drizzled with Mango-Peanut sauce.  Makes 4 servings (one patty per person).  OR... make them smaller for tiny appetizers.  OR... double or triple this recipe to make more!

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About Joni Hilton

Joni is an award-winning playwright, the author of 20 books, holds a master of fine arts degree in professional writing from USC, and is frequently published in major magazines. Tune in to her radio advice show at AM1380, at 9 a.m. Pacific Time, on saturday mornings.

A former TV talk show host in Los Angeles, she is also a TV spokeswoman across the U.S. for various corporations, and highly in demand as a public speaker.

Hilton writes for Music and The Spoken Word for the Mormon Tabernacle Choir, and is a columnist for Meridian Magazine.

Hilton's books can be found at Goodreads, CreateSpace, Amazon, Deseret Book, and at MormonAuthors. Reviews are also available at these same sites.

She is founder and former CEO of Holy Cow, an organic line of cleaning products, the winner of dozens of cooking contests, and a former model and Miss California. She is married to TV personality Bob Hilton, and they are the parents of four children.

Feel free to follow Joni at Twitter and on Facebook. Her website is at http://cookingwithjoni.blogspot.com/.

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