Crab and Mango Cake with Chipotle Remoulade


Guest Chef Jeremy Langlois' Crab and Mango Cake with Chipotle Remoulade

Method For Crab Cakes 

-      In a mixing bowl combine all ingredients expect to bread crumbs and oil

-      Blend carefully, being careful not to break the lumps of crabmeat

-      Dust in enough bread crumbs to hold mixture together and pick up most of the moisture

-      Form the crab mixture into round patties, approximately one half inch thick and two and a half inches in diameter

-      Coat the outside of each crab cake lightly with remaining bread crumbs and pan fry on each side until golden brown

-      Serve with Chipotle remoulade sauce (recipe below)

Method for  Chipotle Remoulade Sauce 

-      To make chipotle paste purée 1 can of chipotle peppers in a blender

-      In a mixing bowl, combine all ingredients, whisking well to incorporate the seasonings   

  • 1/2 pound jumbo lump crabmeat
  • 1/2 pound claw crabmeat
  • ¼ cup diced red onions
  • ¼ cup diced celery
  • ¼ cup red bell pepper
  • ½ cup diced mango
  • ½ cup mayonnaise
  • ¼ cup Creole mustard
  • ¼ cup chopped parsley
  • Salt and pepper to taste
  • 1 egg
  • 1 cup bread crumbs
  • 1 cup oil

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