Ingredients:
- for crab cakes
- for crab cake breading
- spiced tomato glaze
- pinch ground cloves
- pinch ground cinnamon
- cilantro-avocado aioli
- 1 lime, juiced (4 to 5 tbsp)
Directions:
- Mango Salsa:
- Combine the mango, poblanos, bell peppers, and onions in a non-reactive bowl and stir to mix. Add the vinegar, cilantro, and salt and stir well. Adjust the seasoning, to taste. See Photo
- Note: the salsa can be made up to 1 day in advance and refrigerated in a non-reactive, airtight container.
- Spiced Tomato Glaze:
- Combine all ingredients in a medium saucepan. Bring to a simmer over medium-high heat, whisking to dissolve the sugar and tomato paste, and cook for 3 minutes. Remove from the heat and let cool to room temperature. Remove the bay leaf before serving.
- Note: the glaze will keep, refrigerated, for up to 2 weeks. Bring to room temperature before serving.
- Cilantro-Avocado Emulsion:
- Combine all ingredients in a food processor and process until smooth. Keep in fridge until ready to serve.
- For crab cakes:
- Line a baking sheet with parchment paper and set aside.
- Heat the butter in a medium skillet and add the onions and celery. Cook, stirring, until softened, about 4 minutes. Set aside to cool.
- Meanwhile, combine the mayonnaise, lemon juice, extra-virgin olive oil, green onions, chives, and parsley in the bowl of a food processor and process until well blended and slightly thickened. Add the salt, pepper, and cayenne and process for 15 seconds to blend. Transfer to a medium bowl with the cooled sauteed vegetables, crabmeat and 6 tablespoons bread crumbs and fold gently to mix, being careful not to break up the lumps.
- Form the crabmeat mixture into 8 (2 1/2 to 3-inch) round cakes, about 2 1/2 ounces each, and pack gently but firmly. Place on the prepared baking sheet, cover with plastic wrap, and refrigerate until well chilled, 1 to 2 hours.
- Put the flour in a small shallow dish. In a separate bowl, whisk together the egg and the half & half to make an egg wash. Put the panko in a third shallow dish. Dredge each crab cake in the flour, then in the egg wash, and then the panko crumbs, shaking to remove any excess breading. See Photo
- Heat 1/4 cup of the vegetable oil in a large, heavy skillet over medium heat. Panfry the crab cakes 3 or 4 at a time until golden brown, about 4 1/2 minutes per side. Add more oil as needed. Drain the crab cakes on paper towels. Keep warm in a 200 degree oven.
- To serve, arrange 1 crab cake on each of 8 plates and top with 2 tablespoons of the Mango Salsa. Drizzle the Spiced Tomato Glaze and Cilantro-Avocado Emulsion around the crab cakes and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 550.42 Kcal (2304 kJ) | ||
| Calories from fat | 334.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.11g | 57% | |
|---|---|---|---|
| Cholesterol | 49.81mg | 17% | |
| Sodium | 853.9mg | 36% | |
| Potassium | 424.17mg | 9% | |
| Total Carbs | 40.31g | 13% | |
| Sugars | 16.06g | 64% | |
| Dietary Fiber | 5.04g | 20% | |
| Protein | 16.44g | 33% | |
| Vitamin C | 42.6mg | 71% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 3.5mg | 19% | |
| Calcium | 82.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 189.8 Kcal (795 kJ) | ||
| Calories from fat | 115.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.8g | 57% | |
|---|---|---|---|
| Cholesterol | 17.18mg | 17% | |
| Sodium | 294.44mg | 36% | |
| Potassium | 146.27mg | 9% | |
| Total Carbs | 13.9g | 13% | |
| Sugars | 5.54g | 64% | |
| Dietary Fiber | 1.74g | 20% | |
| Protein | 5.67g | 33% | |
| Vitamin C | 14.7mg | 71% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.2mg | 19% | |
| Calcium | 28.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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