Blue Corn Tortilla Crusted Crab Cake in Spicy Carrot-Mango Broth and Mango-Green Onion Relish (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
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 |
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 |
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:
2. 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.
3. Crab cake:
4. 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.
5. Mango-Green Onion Relish:
6. Combine all ingredients in a medium bowl and season with salt and pepper.
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