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

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
6 servings

Ingredients
  • 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:
  • 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
Directions
Carrot Mango Broth:

Place all ingredients in a medium saucepan and boil over high heat until reduced by 1/2. Strain and season with salt and pepper to taste.

Crab cake:

In a skillet over low to medium heat, heat 2 tablespoons olive oil and saute the onion and jalapenos until translucent. 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. 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. Place 2 crab cakes in the bowl and garnish with green onion and serve with mango relish.

Mango-Green Onion Relish:

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


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