📖 Instructions

1. First, prepare the mango salsa: Dice the mango, red bell pepper, red onion, and cilantro into small, even pieces. In a medium bowl, gently combine the diced mango, red bell pepper, red onion, and cilantro.
2. Add the dressing: In a small bowl, whisk together the lime juice, honey, and a pinch of salt. Pour the dressing over the mango mixture and gently toss to combine. Be careful not to mash the mango.
3. Chill the salsa: Cover the bowl with plastic wrap and refrigerate for at least 20 minutes to allow the flavors to meld. This step is crucial for a well-balanced salsa. You could probably skip it, but don't.
4. Now, prepare the crab cakes: In a large bowl, combine the lump crab meat, panko breadcrumbs, mayonnaise, Panang curry paste, minced ginger, chopped scallions, lime zest, egg, and a pinch of salt and pepper. Gently mix all ingredients until just combined. Be careful not to overmix, as this will result in tough crab cakes.
5. Form the crab cakes: Using your hands, gently form the crab mixture into 6-8 equal-sized patties, about 1-inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper. If the mixture feels too wet, add a little more panko breadcrumbs.
6. Chill the crab cakes: Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes. Chilling helps them hold their shape during cooking. Don't skip! It's important.
7. Cook the crab cakes: Heat olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the chilled crab cakes in the skillet, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and heated through. The internal temperature should reach 165°F (74°C).
8. Serve immediately: Serve the Panang Curry Crab Cakes warm, topped with a generous spoonful of the mango salsa. Garnish with extra cilantro, if desired. A side of steamed rice or a simple salad complements the dish beautifully. Enjoy!