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

Deselect All

Carrot Mango Broth:

2 cups fresh mango juice or canned mango nectar

2 cups fresh carrot juice

1 tablespoon toasted whole fennel seeds

2 tablespoons toasted whole coriander seeds

1 habanero chile

Salt and freshly ground pepper

Crab cake:

6 tablespoons olive oil

1 medium red onion, diced

2 jalapenos, diced

2 pounds lump crabmeat, picked over

3 tablespoons prepared horseradish, drained

1/4 cup Dijon mustard

3 tablespoons creme fraiche, sour cream or yogurt

1 large egg, lightly beaten

Salt and freshly ground pepper

2 cups finely crushed blue corn chips

1/4 cup thinly sliced green onion

Mango-Green Onion Relish, recipe follows

Mango-Green Onion Relish:

2 ripe mangoes, peeled, seeded and diced

2 green onions, finely sliced

1 serrano pepper, finely sliced

2 tablespoons lime juice

2 tablespoons olive oil

Salt and freshly ground pepper