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Crab Cakes With Pineapple

step1For the Green Onion Crab Cakes, in a medium bowl, gently stir together all ingredients except black pepper. Season to taste with black pepper. Cover and chill 15 minutes.

step2Form crab mixture into 8 equal-sized patties. Coat large nonstick skillet with vegetable cooking spray and set over medium-high heat.

step3Saut crab cakes, turning once, until golden brown on both sides, about 3 minutes per side. Serve with Del Monte Gold Extra Sweet Pineapple Salsa.

step4For the Del Monte Gold Extra Sweet Pineapple Salsa: combine first five ingredients in medium bowl; toss to blend. Season with salt and pepper.



  • 1/2 pound fresh crabmeat or 2 (6 oz.) cans crabmeat, drained
  • 1/2 cup fresh whole wheat breadcrumbs
  • 1 egg, beaten
  • 2 Del Monte® green onions, chopped
  • 2 tbsp nonfat mayonnaise
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp Worcestershire sauce
  • Dash hot pepper
  • Black pepper, to taste
  • 2 cups diced Del Monte® Gold® Extra Sweet Pineapple
  • 1/2 cup chopped Del Monte® green onion
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp fresh Del Monte® lemon juice

Our Selection

  • Onion
  • Del Monte Gold® Pineapple
  • Pineapple chunks in syrup