Crab Cakes with Mango Salsa
I'm still trying to gain my tastebuds for seafood.. I don't mind crab, so crab cakes made their way onto our menu last night!
I didn't feel like spending oodles of money on ingredients for them, so we pretty much made everything (such as the mango chutney) at home. We served them with mango salsa, some mashed red potatoes, and sauteed zucchini.
These crab cakes included mango chutney in them, so we made it at home. Yummy! This is the recipe I used. I only made 1/3rd of it (with 1 mango.) We also don't have a full gourmet spice cabinet stocked up (haha) so we didn't have absolutely EVERY seasoning, but we didn't seem to miss the ones we didn't have! So if you don't have them, don't sweat it. If you do, then great, go for it! That's the beauty of cooking.
mango chutney
Gourmet | April 1997
Servings: Makes about 4 cups.
Ingredients
3 unripe mangoes (about 3 pounds total)
1/2 cup distilled vinegar
1/3 cup sugar plus additional to taste if mango is very sour
1 1/2 teaspoons salt, or to taste
1/4 cup raisins [*I used golden raisins]
For seasoning paste
a 1-inch piece fresh gingerroot, peeled
2 fresh Thai (bird) chilies or 1 fresh jalapeño chili
5 garlic cloves
1 teaspoon ground cumin
1 teaspoon ground coriander seeds [*didn't have it, didn't use it or miss it]
1/2 teaspoon ground turmeric [*didn't have it, didn't use it or miss it]
3-inch piece cinnamon stick
2 star anise [*didn't have this either, didn't use it or miss it]
2 tablespoons corn or safflower oil
Preparation
Peel mangoes and cut into 1/2-inch cubes. In a small bowl toss mangoes with vinegar, sugar, salt, and raisins.
Make seasoning paste:
Cut gingerroot into 4 pieces. For a milder chutney, wearing rubber gloves, remove seeds and veins from Thai chilies or jalapeño. To a food processor with motor running add gingerroot, chilies, and remaining seasoning paste ingredients, 1 at a time through feed tube, and purée to a paste.
Heat a 4-quart heavy kettle over moderately low heat until hot. Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, 10 minutes, or until very fragrant. Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and star anise and cool chutney completely. Chutney keeps, covered and chilled, about 1 month.
--------
Crab Cakes with Mango Salsa
From Redbook
"These crab cakes score high on the crabmeat to "other stuff" ratio: One pound of crab to just 3 ounces of bread crumbs, an egg white, and judicious amounts of seasoning. You can prepare the crab cakes (through step 3) several hours ahead of time; place them on a baking sheet, cover with plastic wrap or foil, and refrigerate until you're ready to sauté them."
INGREDIENTS
Mango Salsa, (see below)
3 slice(s) firm white sandwhich bread [*We used wheat. Whatever]
1 pound(s) lump crabmeat, picked over to remove cartilage and shell
1/4 cup(s) mango chutney, minced [*From recipe above]
1 tablespoon(s) Dijon mustard
2 teaspoon(s) green jalapeno pepper sauce [*Didn't have it, used a little cayenne. Plus there was jalapeno in the chutney so this was plenty of spicy kick]
1/2 teaspoon(s) salt
1/4 teaspoon(s) freshly ground black pepper
1 large egg white
3 tablespoon(s) olive oil
DIRECTIONS
Mango Salsa: In medium bowl, stir together gently 1 mango, cut into 1/2-inch cubes, 1 large red bell pepper, cut into 1/2-inch pieces, 2 thinly sliced scallions, 2 tablespoons honey, and 1 tablespoon fresh lemon juice. Cover and refrigerate.
Makes about 2 cups/75 calories, .2 g fat per 1/2 cup
Preheat oven to 400 F.
In food processor , process bread to fine crumbs (or finely chop by hand). Transfer crumbs to sheet of wax paper; set aside.
In large bowl, stir together crabmeat, chutney, mustard, pepper sauce, salt, and black pepper. In small bowl, beat egg white to stiff peaks. Fold beaten white into crab mixture until incorporated. Shape mixture into 8 cakes. Coat each crab cake on both sides with reserved bread crumbs, patting them to adhere.
In 10-inch nonstick skillet, heat 1 1/2 tablespoons oil over medium heat. Add 4 crab cakes and sauté 2 minutes per side, or until golden brown. Transfer to baking sheet. Sauté remaining crab cakes in remaining 1 1/2 tablespoons oil in the same manner and transfer to baking sheet. Bake 7 to 8 minutes, or until heated through.
Divide crab cakes among 4 dinner plates and spoon mango salsa alongside.
I didn't feel like spending oodles of money on ingredients for them, so we pretty much made everything (such as the mango chutney) at home. We served them with mango salsa, some mashed red potatoes, and sauteed zucchini.
These crab cakes included mango chutney in them, so we made it at home. Yummy! This is the recipe I used. I only made 1/3rd of it (with 1 mango.) We also don't have a full gourmet spice cabinet stocked up (haha) so we didn't have absolutely EVERY seasoning, but we didn't seem to miss the ones we didn't have! So if you don't have them, don't sweat it. If you do, then great, go for it! That's the beauty of cooking.
mango chutney
Gourmet | April 1997
Servings: Makes about 4 cups.
Ingredients
3 unripe mangoes (about 3 pounds total)
1/2 cup distilled vinegar
1/3 cup sugar plus additional to taste if mango is very sour
1 1/2 teaspoons salt, or to taste
1/4 cup raisins [*I used golden raisins]
For seasoning paste
a 1-inch piece fresh gingerroot, peeled
2 fresh Thai (bird) chilies or 1 fresh jalapeño chili
5 garlic cloves
1 teaspoon ground cumin
1 teaspoon ground coriander seeds [*didn't have it, didn't use it or miss it]
1/2 teaspoon ground turmeric [*didn't have it, didn't use it or miss it]
3-inch piece cinnamon stick
2 star anise [*didn't have this either, didn't use it or miss it]
2 tablespoons corn or safflower oil
Preparation
Peel mangoes and cut into 1/2-inch cubes. In a small bowl toss mangoes with vinegar, sugar, salt, and raisins.
Make seasoning paste:
Cut gingerroot into 4 pieces. For a milder chutney, wearing rubber gloves, remove seeds and veins from Thai chilies or jalapeño. To a food processor with motor running add gingerroot, chilies, and remaining seasoning paste ingredients, 1 at a time through feed tube, and purée to a paste.
Heat a 4-quart heavy kettle over moderately low heat until hot. Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, 10 minutes, or until very fragrant. Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and star anise and cool chutney completely. Chutney keeps, covered and chilled, about 1 month.
--------
Crab Cakes with Mango Salsa
From Redbook
"These crab cakes score high on the crabmeat to "other stuff" ratio: One pound of crab to just 3 ounces of bread crumbs, an egg white, and judicious amounts of seasoning. You can prepare the crab cakes (through step 3) several hours ahead of time; place them on a baking sheet, cover with plastic wrap or foil, and refrigerate until you're ready to sauté them."
INGREDIENTS
Mango Salsa, (see below)
3 slice(s) firm white sandwhich bread [*We used wheat. Whatever]
1 pound(s) lump crabmeat, picked over to remove cartilage and shell
1/4 cup(s) mango chutney, minced [*From recipe above]
1 tablespoon(s) Dijon mustard
2 teaspoon(s) green jalapeno pepper sauce [*Didn't have it, used a little cayenne. Plus there was jalapeno in the chutney so this was plenty of spicy kick]
1/2 teaspoon(s) salt
1/4 teaspoon(s) freshly ground black pepper
1 large egg white
3 tablespoon(s) olive oil
DIRECTIONS
Mango Salsa: In medium bowl, stir together gently 1 mango, cut into 1/2-inch cubes, 1 large red bell pepper, cut into 1/2-inch pieces, 2 thinly sliced scallions, 2 tablespoons honey, and 1 tablespoon fresh lemon juice. Cover and refrigerate.
Makes about 2 cups/75 calories, .2 g fat per 1/2 cup
Preheat oven to 400 F.
In food processor , process bread to fine crumbs (or finely chop by hand). Transfer crumbs to sheet of wax paper; set aside.
In large bowl, stir together crabmeat, chutney, mustard, pepper sauce, salt, and black pepper. In small bowl, beat egg white to stiff peaks. Fold beaten white into crab mixture until incorporated. Shape mixture into 8 cakes. Coat each crab cake on both sides with reserved bread crumbs, patting them to adhere.
In 10-inch nonstick skillet, heat 1 1/2 tablespoons oil over medium heat. Add 4 crab cakes and sauté 2 minutes per side, or until golden brown. Transfer to baking sheet. Sauté remaining crab cakes in remaining 1 1/2 tablespoons oil in the same manner and transfer to baking sheet. Bake 7 to 8 minutes, or until heated through.
Divide crab cakes among 4 dinner plates and spoon mango salsa alongside.