Crab Cakes With Mango Salsa, Spiced Tomato Glaze, ... |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I really think Emeril is great. Every recipe I have made that is his has been wonderful so here is another I have adapted. There are no words to describe how awesome this dish was, especially that amazing spiced tomato glaze. Read more . The flavors of each component come together perfectly so don't change/leave out a thing in this recipe! Don't let the long list of ingredients scare you; the salsa, aioli and sauce can each be made ahead of time. Ingredients:
for crab cakes |
4 tablespoons unsalted butter |
1/2 cup chopped yellow onions |
1/2 cup chopped celery |
3 tablespoons mayonnaise |
2 tablespoons fresh lemon juice |
2 tablespoons extra-virgin olive oil |
1 tablespoon chopped green onions (green parts only) |
1 tablespoon chopped chives |
1 tablespoon chopped fresh parsley leaves |
3/4 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1/8 teaspoon cayenne pepper |
1 pound jumbo lump crabmeat, picked over for shells and cartilage |
6 tablespoons panko bread crumbs |
for crab cake breading |
1/3 cup all-purpose flour |
1 large egg |
2 tablespoons half & half |
1 1/2 cups panko bread crumbs |
1/2 cup vegetable oil, for frying |
mango salsa |
1 ripe mango, peeled, seeded, and diced |
1/4 cup finely chopped poblano peppers |
1/4 cup finely chopped red bell peppers |
1/4 cup finely chopped red onions |
1/2 cup rice wine vinegar |
2 tablespoons finely chopped fresh cilantro leaves |
1/8 teaspoon kosher salt |
spiced tomato glaze |
1/2 cup sugar |
1/8 cup hot sauce |
1/8 cup apple cider vinegar |
1 tablespoons tomato paste |
1 tablespoons creole mustard |
1/2 teaspoon kosher salt |
1 clove minced garlic |
1/4 teaspoon ground coriander |
pinch crushed red pepper flakes |
pinch ground cloves |
pinch ground cinnamon |
1/2 a turkish bay leaf |
cilantro-avocado aioli |
1 ripe avocado, diced |
2/3 cup mayonnaise |
1/2 cup cilantro leaves, packed |
1 1/2 tablespoons freshly squeezed orange juice |
1/2 lime, zested |
1 lime, juiced (4 to 5 tablespoons) |
1/4 teaspoon ground coriander |
1/4 teaspoon ground cumin |
1/2 teaspoon kosher salt |
1/4 teaspoon white pepper |
Directions:
1. Mango Salsa:
2. 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
3. Note: the salsa can be made up to 1 day in advance and refrigerated in a non-reactive, airtight container.
4. Spiced Tomato Glaze:
5. 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.
6. Note: the glaze will keep, refrigerated, for up to 2 weeks. Bring to room temperature before serving.
7. Cilantro-Avocado Emulsion:
8. Combine all ingredients in a food processor and process until smooth. Keep in fridge until ready to serve.
9. For crab cakes:
10. Line a baking sheet with parchment paper and set aside.
11. Heat the butter in a medium skillet and add the onions and celery. Cook, stirring, until softened, about 4 minutes. Set aside to cool.
12. 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.
13. 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.
14. 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
15. 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.
16. 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.
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