Spicy Crab Cakes with Mango Puree

Name: Spicy Crab Cakes with Mango Puree
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings All purpose flour, for dredging; 4 teaspoons Asian red chili sauce, such as sambal oelek; 3 Tbsps minced chives; 3 larges eggs, beaten; 237 milliliters packed micro greens or mesclun; 1 teaspoons honey; 2 teaspoons fresh lime juice; 454 grams lump crabmeat, well drained and picked over; 1 ripe mango, peeled and cut into chunks; 59 milliliters mayonnaise; 473 milliliters panko (Japanese bread crumbs) or other dry bread crumbs; 4 servings Salt and freshly ground pepper; 59 milliliters vegetable oil

Spicy Crab Cakes with Mango Puree might be just the hor d'oeuvre you are searching for. One serving contains 536 calories, 30g of protein, and 30g of fat. This dairy free and pescatarian recipe serves 4. Only A mixture of all purpose flour, mango, honey, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

In a large bowl, combine the crabmeat with the mayonnaise, chives, lime juice, honey and 1 tablespoon of the chili sauce; season with salt and pepper. Stir well to break up some of the crabmeat. Form the mixture into 8 crab cakes, packing them firmly.

Ingredients you will need

Salt And Pepper

Chili Sauce

Lime Juice

Mayonnaise

Crab

Chives

Honey

Equipment you will use

Bowl

Put the crab cakes on a baking sheet and refrigerate until firm, about 25 minutes.

Ingredients you will need

Crab

Equipment you will use

Baking Sheet

Meanwhile, in a blender, puree the mango with 1 tablespoon of the oil and the remaining 1 teaspoon of chili sauce until smooth. Scrape the mango puree into a small bowl and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Chili Sauce

Mango Puree

Mango

Cooking Oil

Equipment you will use

Blender

Bowl

Put a handful of flour into a medium, shallow bowl.

Ingredients you will need

All Purpose Flour

Equipment you will use

Bowl

Put the eggs in another shallow bowl and the panko in a third bowl. Take a crab cake in your hand and carefully dust it all over with flour, shaking off any excess. Dip the crab cake in the beaten egg and then coat it well with the panko. Repeat with the remaining crab cakes.

Ingredients you will need

All Purpose Flour

Panko

Crab

Egg

Dip

Equipment you will use

Bowl

In a medium skillet, heat 3 tablespoons of the vegetable oil until shimmering.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add 4 of the crab cakes to the skillet and cook them over moderately high heat until they are browned and crisp, about 3 minutes per side.

Ingredients you will need

Crab

Equipment you will use

Frying Pan

Drain the crab cakes on a wire rack set over a baking sheet. Repeat with the remaining 3 tablespoons of vegetable oil and 4 crab cakes.

Ingredients you will need

Vegetable Oil

Crab

Equipment you will use

Baking Sheet

Wire Rack

Drizzle 4 plates with the mango puree and set 2 crab cakes on each plate. Mound the micro greens alongside and serve right away.

Ingredients you will need

Mango Puree

Greens

Crab

Equipment

Ingredients

Servings:

4servings

All purpose flour, for dredging 4teaspoons

Asian red chili sauce, such as sambal oelek 3Tbsps

minced chives 3larges

eggs, beaten 237milliliters

packed micro greens or mesclun 1teaspoons

honey 2teaspoons

fresh lime juice 454grams

lump crabmeat, well drained and picked over 1

ripe mango, peeled and cut into chunks 59milliliters

mayonnaise 473milliliters

panko (Japanese bread crumbs) or other dry bread crumbs 4servings

Salt and freshly ground pepper 59milliliters

vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks 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 Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. It has 5 out of 5 stars and a bottle costs about 62 dollars.