Za’atar spice is a popular Middle Eastern spice and is generally prepared using ground dried thyme, oregano, marjoram, or some combination thereof, mixed with toasted sesame seeds, salt, and other spices such as sumac might be added.
Makes 4 appetizer crab cakes
Vegetable oil for grates
8 oz. chopped fresh ripe mango
2 limes, juiced and zested, divided
1 cup mayonnaise
¼ teaspoon, kosher salt
¼ teaspoon, black pepper
6 (1″) fresh pineapple slices, cored
Olive oil spray
2 jalapeno peppers, seeded if extremely hot, the finely minced, divided
1 lb. lump crab
2 tablespoons panko crumbs
1 tablespoon Za’atar Spice blend
1 egg, beaten
1 tablespoon thinly sliced chives
8 thin slices of avocado or 1 cup of micro greens for garnish
Heat a barbecue grill to 500F-600F. Rub grates with vegetable oil.
To make the mango remoulade, mix the mango, 1 tbsp. lime juice, ½ the lime zest, 1 cup mayonnaise, ½ the chopped jalapeno, ¼ tsp kosher salt and 1/4 tsp. pepper in a small food processor and process to smooth. Refrigerate until needed.
Lightly spray both sides of the pineapple slices with olive oil spray. Place on the grill and grill for about 1 minute on each side, or until you get nice grill marks. Remove and chop small. Set aside.
To make the salsa, mix ½ cup of the grilled chopped pineapple and the other half of the jalapeno together in a small bowl. Season with kosher salt and pepper. Set aside.
To make the crab cakes, using a medium sized bowl, mix the lump crab, panko crumbs, 2 tablespoons of the grilled chopped pineapple, 2 tablespoons mango remoulade, Za’atar spice, the egg, the other half of the lime zest and the chives. Mix well and season with kosher salt and pepper. Using your hands, divide the mixture and roll into 4 crab cakes. Set aside.
Heat a large cast iron skillet on the grill to medium heat. Spray the pan liberally with olive oil spray. Place in the pan and saute for about 2 minutes per side or until lightly browned. Remove. To plate, add a crab cake to an appetizer plate. Add 2 slices of avocado or micro greens on top of each crab cake. Add about 2 tablespoons of salsa on top. Drizzle mango remoulade over. Serve warm.
Skinnytip! Use low-fat mayonnaise.