Crab cakes with mango salsa

Ingredients

• 1 mango, diced
• 1 red chilli, seeded and finely chopped
• 1/4 red bell pepper, finely chopped
• 1/2 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tbsp cilantro, finely chopped
• Rice vinegar
• Pinch of salt
• 1lb crab meat
• 2 slices of chilli, seeds removed, finely chopped
• 2 tbsp parsley, finely chopped
• Zest of 1/2 lemon, grated
• Salt and pepper to taste
• 3 eggs, separated
• Flour
• Bread crumbs
• Peanut oil

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Preparation

• Make the salsa by mixing the mango, chilli, bell pepper, onion, garlic, cilantro, a generous splash of rice vinegar and the salt. Refrigerate.
  
  Mix the crab, chilli, parsley, lemon zest, egg yolks, salt and pepper together in a bowl. Refrigerate for 45 minutes to 1 hour. Remove mixture from refrigerator and form into 8 patties. Dip first into flour, then into the beaten egg whites and finally into the bread crumbs. Fry in the peanut oil until golden. Serve with the salsa and aioli mayonnaise.