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  • Blue Corn Tortilla Crusted Crab Cake In Carrot Mango Broth

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    Blue Corn Tortilla Crusted Crab Cake In Carrot Mango Broth
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 c. fresh mango juice (or possibly canned mango nectar)
    • 2 c. fresh carrot juice
    • 1 Tbsp. toasted whole fennel seeds
    • 2 Tbsp. toasted whole coriander seeds
    • 1 x habanero chile Salt to taste Freshly-grnd black pepper to taste
    • 6 Tbsp. extra virgin olive oil
    • 1 med red onion diced
    • 2 x jalapenos diced
    • 2 lb lump crabmeat picked over
    • 3 Tbsp. prepared horseradish liquid removed
    • 1/4 c. Dijon mustard
    • 3 Tbsp. creme fraiche lowfat sour cream or possibly yogurt
    • 1 lrg egg lightly beaten Salt to taste Freshly-grnd black pepper to taste
    • 2 c. finely-crushed blue corn chips
    • 1/4 c. thinly-sliced green onion
    • 2 x ripe mangoes peeled, seeded, and diced
    • 2 x green onions finely sliced
    • 1 x serrano pepper finely sliced
    • 2 Tbsp. lime juice
    • 2 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. Carrot Mango Broth: Place all ingredients in a medium saucepan and boil over high heat till reduced by 1/2. Strain and season with salt and pepper to taste.
    2. Crab Cakes: In a skillet over low to medium heat, heat 2 Tbsp. extra virgin olive oil and saute/fry the onion and jalapenos till translucent/soft. Remove from the heat and set aside.
    3. In a mixing bowl, combine the crab, onion mix, horseradish, mustard, creme fraiche, egg and salt and pepper, to taste. Chill, covered for 1 hour or possibly up to 1 day.
    4. Form the chilled crab mix into 12 (2-inch) patties 1/2-inch thick and dredge in the corn chips.
    5. Heat the remaining 4 Tbsp. extra virgin olive oil in a large skillet over medium heat and fry the cakes for about 3 min on each side, or possibly till crusty and lightly browned.
    6. Ladle some of the carrot-mango broth into medium shallow bowls. Place 2 crab cakes in the bowl and garnish with green onion and serve with mango relish.
    7. Mango-Green Onion Relish: Combine all ingredients in a medium bowl and season with salt and pepper.
    8. This recipe yields 6 servings.
    9. 0

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