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

  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 6 servings
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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, 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

Directions

  1. 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.
  2. 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:

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