Blue Corn Tortilla Crusted Crab Cake in Spicy Carrot-Mango Broth and Mango-Green Onion Relish

Name: Blue Corn Tortilla Crusted Crab Cake in Spicy Carrot-Mango Broth and Mango-Green Onion Relish
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters fresh carrot juice; 473 milliliters finely crushed blue corn chips; 3 Tbsps creme fraiche, sour cream or yogurt; 59 milliliters Dijon mustard; 1 large egg, lightly beaten; 1 Tbsp toasted whole fennel seeds; 59 milliliters thinly sliced green onion; 2 green onions, finely sliced; 1 habanero chile; 3 Tbsps prepared horseradish, drained; 2 jalapenos, diced; 2 Tbsps lime juice; 907 grams lump crabmeat, picked over; 473 milliliters fresh mango juice or canned mango nectar; 2 ripe mangoes, peeled, seeded and diced; 2 Tbsps olive oil; 6 Tbsps olive oil; 1 medium red onion, diced; 6 servings Salt and freshly ground pepper; 1 serrano pepper, finely sliced; 2 Tbsps toasted whole coriander seeds

Blue Corn Tortilla Crusted Crab Cake in Spicy Carrot-Mango Broth and Mango-Green Onion Relish is a gluten free and pescatarian recipe with 6 servings. This recipe covers 40% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 606 calories, 33g of protein, and 31g of fat per serving. If you have jalapenos, salt and pepper, lime juice, and a few other ingredients on hand, you can make it. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Place all ingredients in a medium saucepan and boil over high heat until reduced by 1/

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Sauce Pan

Strain and season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Crab cake: In a skillet over low to medium heat, heat 2 tablespoons olive oil and saute the onion and jalapenos until translucent.

Ingredients you will need

Jalapeno Pepper

Olive Oil

Onion

Crab

Equipment you will use

Frying Pan

Remove from the heat and set aside. In a mixing bowl, combine the crab, onion mixture, horseradish, mustard, creme fraiche, egg and salt and pepper, to taste. Refrigerate, covered for 1 hour or up to 1 day. Form the chilled crab mixture into 12 (2-inch) patties 1/2-inch thick and dredge in the corn chips.

Ingredients you will need

Salt And Pepper

Creme Fraiche

Horseradish

Corn Chips

Mustard

Onion

Crab

Egg

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Mixing Bowl

Heat the remaining 4 tablespoons olive oil in a large skillet over medium heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Ladle some of the carrot-mango broth into medium shallow bowls.

Ingredients you will need

Olive Oil

Carrot

Broth

Mango

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Frying Pan

Bowl

Ladle

Place 2 crab cakes in the bowl and garnish with green onion and serve with mango relish.

Ingredients you will need

Green Onions

Relish

Mango

Crab

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Bowl

Combine all ingredients in a medium bowl and season with salt and pepper.

Ingredients you will need

Salt And Pepper

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Bowl

Equipment

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hindsight Wines Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.

Hindsight Wines Chardonnay

Our 2018 Chardonnay is sourced from vineyards in Carneros and Oak Knoll. Fermented in stainless steel, then aged three months on the lees in neutral French oak, the wine shows great acidity, weight and mouth-feel. This 100% Chardonnay shows acidity normally reserved for stainless only wines. This is a beautifully balanced Chardonnay.