Crab Cakes with Mango-Avocado Relish and Sour Orange Sauce

Total Time:
3 hr 30 min
1 hr
2 hr
30 min

4 servings

  • Crab Cakes:
  • 1/4 cup mayonnaise, plus more for brushing on the crab cakes
  • 1 tablespoon Dijon mustard
  • 1 tablespoon stone-ground mustard
  • 1/2 teaspoon paprika
  • 1 1/4 pounds blue crab meat, picked over
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 green onions, dark green and pale green parts, thinly sliced
  • 1/4 to 3/4 cup panko breadcrumbs
  • 1 green plantain, peeled, sliced paper thin (ideally on a mandoline) and submerged in cold water until using
  • Kosher salt and freshly ground black pepper
  • Chile de arbol powder, as needed
  • Canola oil, for frying
  • Sour Orange Sauce:
  • 3 cups fresh orange juice
  • 1/4 cup fresh lime juice
  • 1/4 cup white wine vinegar
  • Pinch of pure chile powder
  • Pinch of ground cumin
  • 1 head garlic, sliced in half crosswise
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon clover honey
  • 1 teaspoon finely chopped fresh oregano
  • 1/2 teaspoon finely grated orange zest
  • Mango-Avocado Relish:
  • 1 Hass avocado, diced
  • 1 small mango, diced
  • 1/2 roasted red pepper, diced
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons canola oil
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper
  • Fresh cilantro leaves, for garnish
  • For the crab cakes: Combine the mayonnaise, Dijon mustard, stone-ground mustard and paprika in a large bowl. Add the crab, parsley and green onions and gently mix to combine. Begin adding the breadcrumbs 1/4 cup at a time until the mixture just holds together. Cover and refrigerate for at least 1 hour and up to 24 hours.

  • For the sour orange sauce: Combine the orange juice, lime juice, vinegar, chile powder, cumin and garlic in a medium saucepan, bring to a simmer over high heat and cook until reduced by half; season with salt and pepper. Strain into a bowl, add the honey, oregano and zest and let cool to room temperature before serving.

  • For the mango-avocado relish: Combine the avocado, mango and red pepper in a medium bowl. Toss with the cilantro, canola oil, lime juice and salt and pepper. Let sit at room temperature for 30 minutes before serving.

  • To finish the crab cakes, divide the crab mixture into 8 cakes and place on a parchment-lined baking sheet. Brush the tops of the cakes with mayonnaise and place overlapping layers of sliced plantains on top. Season the tops with salt, pepper and chile de arbol.

  • Heat 3 tablespoons of canola oil in a large nonstick saute pan over medium heat until the oil begins to shimmer. In batches, add the crab cakes plantain-side down and cook until golden brown, about 5 minutes. Flip and continue cooking until just heated through, about 5 minutes longer. Repeat with the remaining crab cakes, adding up to 3 tablespoons more oil if needed.

  • To serve, spoon some of the sour orange sauce into the bottom of 4 shallow bowls. Top with 2 crab cakes followed by some mango-avocado relish. Garnish with cilantro leaves.

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