The palm restaurant crab cakes

These make-aheads will save time in the kitchen. Perfectly seasoned and oven-baked. Serve with mango salsa.

Makes 6 crab cakes

3 stalks finely chopped celery
3 tablespoons finely chopped yellow onion
1⁄ 3 cup mayonnaise
1/2 teaspoon curry powder
1 1/2 teaspoons Old Bay seasoning
1 teaspoon Worcestershire sauce
1 1/2 tablespoons Dijon mustard
1/2 teaspoon dry mustard
1 1/2 tablespoons drained, finely chopped pimento
2 slices finely chopped Italian white bread, crusts removed
1 pound lump crab meat, gently squeezed to remove excess moisture
1/2 cup Mango Salsa for serving (recipe follows)
1 teaspoon minced Italian parsley, for serving
Lemon wedges, for serving

Melt butter in a small skillet. Add celery and onion and stir. Cover and sweat gently until tender, 5 minutes. Remove from heat and let cool.

In a large bowl, mix together mayonnaise, curry powder, Old Bay, Worcestershire, Dijon and dry mustard. Add cooled, cooked celery mixture, chopped pimento, bread and crab meat. Toss gently, breaking up some of the crab meat, leaving some lumps intact.

Using hands, form into 6 patties and place on rimmed baking sheet. Cover and refrigerate for 1-3 hours or overnight. Preheat oven to 350 degrees. Place baking sheet in oven, bake 10-12 minutes until cakes are just heated through. Then place under broiler for about 1 minute, until golden brown on top. Serve with mango salsa, and garnish with parsley and lemon wedges.

1 ripe mango, peeled
2 slices pineapple
2 tablespoons finely chopped red onion
1 tablespoon finely chopped cilantro
1 tablespoon fresh lime juice
1 tablespoon finely diced red bell pepper
1 tablespoon finely diced yellow bell pepper
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Cut the mango into 1/2-inch cubes and place in a medium bowl. Drain pineapple and cut into 1/2 inch cubes and add to the mango. Add remaining ingredients. Cover and refrigerate until serving time, up to 4 hours in advance.