Perfect Summer Meal

This past week I have been craving a summer meal consisting of fresh seafood and a bright summer salsa. I have made Ellie Krieger's crabs cakes many times in the past and it has always been a hit. With a minimum amount of fillers, but a lot of flavor, this is the perfect healthy version of a crab cake. You can find the recipe here... I followed the recipe exactly, except I used whole wheat bread crumbs and did not use the tarter sauce.

To go along with the crab cakes, I made a salsa that I have been thinking about all week! I didn't know how it would turn out, but it was AWESOME and the perfect addition to the crab cakes. It was a bit spicy from a jalepeno pepper and sweet from the mango. Here's the recipe:

1 ripe mango, chopped
1 avocado, chopped
1/2 red onion, minced
1/2 cup chopped roma tomatoes
1 jalepeno pepper, minced
1/4 cup chopped cilantro
2 T. lime juice
1/2 tsp. kosher salt
1/4 tsp. ground pepper

Combine all ingredients. Refrigerate until ready to use.

I served the crab cakes over a small bed of peppery arugula, topped with the salsa and a few drops of siracha. Of course I added more siracha after this picture was taken :) I like everything super spicy!!
I also made a mustard sauce for dipping, since I knew my dad wouldn't like the salsa or siracha and my family loves a selection of condiments! I mixed dijon mustard with non-fat strained yogurt (siggi's..but you can also use any greek yogurt) and apricot preserves. This was an amazing sauce that was tangy from the yogurt, sweet from the preserves and a bit spicy from the dijon. I will definitely be making this sauce again to top fish, chicken, or even steak!

We also had some fresh corn on the cob with our crab cakes. I love having corn on the cob in the summer!