Coconut Crab Cakes are topped with a Mango Arugula Salad in this tropical inspired recipe, perfect as an appetizer or entree!
Over Memorial Day weekend, my boyfriend Kurt & I headed to Philadelphia for his cousins wedding. Since it was my first time in Philly, I had to check out the food scene!
Of course I tried several Philly Cheesesteaks (you can read all about that in my Food Bloggers Guide to Philadelphia!) but I also tried some local restaurants that were recommended by friends from the area.
One of these recommendations was Cuba Libre, a Cuban restaurant where we indulged in an unlimited tapas brunch!
Begin by whisking the ricotta cheese and egg together. Next, mix in the fresh basil, parsley, bell pepper, onion and garlic.
Add the crab meat, breadcrumbs and parmesan cheese then form into cakes.
Heat the olive oil in a skillet then add the crab cakes and cook for 3-4 minutes on each side. Remove and serve on a bed of mixed greens, then top with garlic aioli and chives. Serve with lemon wedges on the side.