| Jumbo Blue Crab Cakes With Spicy Mango |
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Crab CakesMakes 12 cakesIngredients: 2 pounds good quality crabmeat 1 ounce celery, small dice 1 ounce red pepper, small dice 1 ounce yellow pepper, small dice 1 cup mayonnaise ½ ounce flat leaf parsley, chopped Cayenne pepper to taste Dry mustard to taste 1 dash of Tabasco ½ cup rice bread crumbs Salt and pepper to taste Preparation: 1. Go through the crabmeat for any shells and remove. 2. Sauté the celery and peppers until soft. Let cool and then add the vegetables into the crab. 3. Fold in the mayonnaise, parsley, cayenne, mustard and Tabasco. Season with salt and pepper and add the rice bread crumbs. Gently mix the filling together as you want to see nice pieces of crab. 4. Scoop 2 ounces of the crab cake mix into a ball, and then in more rice bread crumbs. Pan Sauté until golden brown. Spicy Mango SaladIngredients: 2 ripe mangos 1 ounce fresh basil, julienned 1 ounce shallots, sliced 1 ounce white wine vinegar 1 ounce extra virgin olive oil 1 tablespoon chili paste Salt, pepper and sugar Preparation: 1. Dice mango and place in bowl. 2. Add white wine vinegar and season with salt and pepper, and a little sugar (first taste plums to find out how sweet they are; add sugar accordingly). 3. Add sliced shallot and julienned basil and slowly whisk in olive oil. Taste for salt, pepper and sugar. Add chili paste. |
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