Pin It
....with spicy mango lime sauce!

Baked Crab Cakes 

....with spicy mango lime sauce!

INGREDIENTS:

  • 1/2 cup red bell pepper, stem and seeds removed and diced into 1/4-inches pieces
  • 1 large egg
  • 3 tablespoons lemon juice
  • 6 tablespoons Dijon mustard
  • 3 tablespoons mayonnaise
  • 2 teaspoons Old Bay seasoning
  • 1/4 teaspoon cayenne pepper
  • 1 pound jumbo lump crabmeat
  • 1 cup cracker crumbs
  • Salt, to taste
  • 2 large ripe mangos, peeled and flesh removed from pit
  • Juice of 2 limes
  • 1 teaspoon sugar
  • Pinch of salt
  • 2 serrano chile peppers (or 1 jalapeño), stem and seeds removed, diced very fine
  • 2 tablespoons olive oil
  • 1/2 cup red onion, diced into 1/4-inch pieces
PREPARATION:
In a medium sauté pan over medium-high heat, add the 2 tablespoons of olive oil. Gently cook the onion and red peppers until soft, about 4 minutes. Remove from heat. Pick through the crabmeat and remove any shell or cartilage you may find. In a large bowl, whisk together the egg, lemon juice, Dijon mustard, mayonnaise, Old Bay, and cayenne.
With a rubber spatula, fold in the sautéed vegetables, crabmeat, and cracker crumbs. Season with salt. Refrigerate mixture for 1/2 hour for flavors to meld and breadcrumbs to absorb some of the liquid. Preheat oven to 350° F.

Divide the crab mixture into 8 portions. Roll each portion into a ball with your hands and place onto a cookie sheet lightly coated with vegetable oil or covered with aluminum foil. Press down gently on each ball to form a cake. Put cookie sheet into the oven and bake until crab cakes are golden brown on each side, about 20 minutes. Turn the crab cakes over half way through. (Alternatively, you may also fry the crab cakes in oil or butter. About 3 minutes each side.)

While the crab cakes are baking, make the Spicy Mango Lime Sauce. Place the man- go, lime juice, sugar, and pinch of salt into a food processor and blend until pureed. If sauce is too thick, add a tablespoon or two of cold water. Stir in the diced chiles. To serve: Place 1 or 2 crab cakes onto plates (1 for an appetizer, 2 for an entree). Drizzle crab cakes with 2 tablespoons of Spicy Mango Lime Sauce. Add a fresh green salad on the side if you like.

Makes 8 crab cakes.

Appeared in print on 3.18.09.

  • ....with spicy mango lime sauce!

Comments

Subscribe to this thread:

Add a comment

INDY Week publishes all kinds of comments, but we don't publish everything.

  • Comments that are not contributing to the conversation will be removed.
  • Comments that include ad hominem attacks will also be removed.
  • Please do not copy and paste the full text of a press release.

Permitted HTML:
  • To create paragraphs in your comment, type <p> at the start of a paragraph and </p> at the end of each paragraph.
  • To create bold text, type <b>bolded text</b> (please note the closing tag, </b>).
  • To create italicized text, type <i>italicized text</i> (please note the closing tag, </i>).
  • Proper web addresses will automatically become links.

Latest in Kroger Promotion: Recipe Ads

Facebook Activity

Twitter Activity

Comments

I made this for Yule 2010 and it turned out great! I'm glad it was online so I could share …

by Ann McClintock Lomack on Holiday Yule Log (Kroger Promotion: Recipe Ads)

ummmy!

by arthurb3 on Carrot Cake (Kroger Promotion: Recipe Ads)

Most Read

© 2014 Indy Week • 201 W. Main St., Suite 101, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
RSS Feeds | Powered by Foundation