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  • Crab Cake With Mango Relish

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    Ingredients

    • 1 c. dry bread crumbs
    • 2 lrg Large eggs lightly beaten
    • 2 lb lump crabmeat picked over
    • 1/2 c. fresh cilantro minced
    • 4 x scallions minced
    • 1 x red bell pepper
    • 1 x yellow bell pepper
    • 1 x jalapeno pepper
    • 2/3 c. mayonnaise Kosher salt to taste Freshly-grnd black pepper to taste
    • 1 c. vegetable oil for frying
    • 2 x mangoes
    • 1 x jalapeno pepper
    • 1 x garlic clove chopped Juice of 1 lime
    • 3 Tbsp. cilantro minced
    • 1/4 tsp kosher salt
    • 1/8 tsp freshly-grnd black pepper

    Directions

    1. Seed and dice all peppers. In a large bowl, gently mix together the bread crumbs, Large eggs, crabmeat, cilantro, scallions, peppers, mayonnaise, salt, and grnd pepper.
    2. Form heaping Tbsp. of crabmeat mix into small, thick cakes, about 1 1/2-inch in diameter. Heat the vegetable oil in a large skillet over medium-high heat till warm, but not smoking. Cook the crab cakes for 2 to 3 min per side, till golden, turning them with a spatula. Drain on a plate lined with a paper towel before serving. Serve warm, topped with Mango Relish.
    3. MANGO RELISH: Peel and seed the mangoes; dice into 1/4" cubes. Place mango cubes in a medium mixing bowl, and toss with remaining ingredients; adjust seasoning to taste. Best if refrigerated before serving. (Makes 2 1/2 c.)
    4. Makes 40 cakes.

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