Summer is in full swing here in Los Angeles and my birthday is just around the corner. What makes everything even better is that things are looking pretty delicious in the What’s Gaby Cooking kitchen. Take for example, the Mini Crab Cakes with Mango Pepper Relish that I recently made using Farmer’s Garden by Vlasic Dill Chips. These little bite-sized treats were so easy to make and absolutely delicious.
I don’t know about you, but in my eyes, there’s just something about crab cakes and this warmer weather – they seem to go perfectly together. As we savor the last days of spring and dive into summer, these cakes make for a light and simple treat to be enjoyed while eating outside.
Below is the recipe for my Mini Crab Cakes with a Mango Pepper Relish which can be made as an entrée for one or as a party appetizer to be enjoyed with friends. The Farmer’s Garden Dill Chips add the perfect crunch and tang with the crab, and by using the leftover pickle brine in the relish it gives the whole plate the perfect amount of zip.
Whip these up for your next summer soiree and I promise they’ll be the stars of the show!
TIP: To make entertaining prep even easier, you can make the filling in the morning, refrigerate, and when ready to eat just roll the crab filling into balls and grill on a skillet in minutes.