2cof this salsa fresca - replace the onion with 1 grated garlic clove
Instructions
In a large bowl gently mix together the crab meat, mashed potatoes, egg, cilantro, lime zest, paprika and garlic. Form 10-12 crab cakes out of the mixture and set them on a plate. Season each side with a pinch of the black pepper.
Gently coat each crab cake in some of the panko bread crumbs and refrigerate for a couple of hours. When ready to eat heat up a shallow cast iron skillet or griddle on medium flame with 1 tbsp of the oil. Just enough to coat the bottom nicely. Sear each crab cake for a couple of minutes on each side until crispy and golden. Keep in mind that everything inside this cakes is already cooked, we just want to warm them through and get a crispy texture.
Serve hot with the Salsa Fresca on top and garnished with the limes.