Crab and Mango Cakes
From Chef Jeremy Langlois of Houmas House Plantation & Gardens More on Houmas House... Yield: 4 servings Ingredients: ½ pound jumbo lump crabmeat ½ pound claw crabmeat ½ cup diced mango ¼ cup diced red onions ¼ cup diced celery ¼ cup diced red bell pepper ½cup mayonnaise ¼ cup Creole mustard or other whole grain mustard ¼ cup chopped parsley Salt and pepper, to taste 1 egg 1 cup breadcrumbs 1 cup vegetable oil, for frying Chipotle Remoulade Sauce, for serving, recipe follows
Method:
- In a mixing bowl, gently combine all of the ingredients except the breadcrumbs and oil, taking care not to break up the lumps of crabmeat. Sprinkle just enough breadcrumbs to hold the mixture together and absorb any excess moisture. Form the crab mixture into patties about 1 inch thick and about 2 1/2 inches wide. Coat the outside of each cake lightly with the remaining breadcrumbs and refrigerate until you are ready to cook the cakes.
- Heat enough of the oil in a heavy skillet over medium heat to come up at least 1/4 inch up the sides of the pan. Cook the crab cakes, in batches so as to not overcrowd the pan, until they are crisp and golden brown on both sides. Serve the crab cakes with the Chipotle Remoulade Sauce.
Chipotle Remoulade Sauce Ingredients: 1 can chipotle chiles in adobo sauce 1 cup mayonnaise ¼ cup Creole mustard or other whole grain mustard 1 + ½ teaspoons fresh lemon juice Salt and black pepper, to taste Method:
In a blender, puree the chipotle chiles with the adobo sauce until smooth. Add 2 tablespoons of the chipotle puree to a mixing bowl along with the remaining ingredients and whisk to combine. Taste and adjust the seasoning if necessary.
(The remaining chipotle puree may be refrigerated for up to 1 month and used to flavor soups, stews, and sauces.)