Free Recipe Crab Cake with Mango Relish
Recipe Type: M Recipes
Recipe Preparation: cook
Cooking Ingredients for Crab Cake with Mango Relish Recipe
1 c Dry bread crumbs
2 lg Eggs; lightly beaten
2 lb Lump crabmeat; picked over
1/2 c Fresh cilantro; chopped
4 Scallions; chopped
1 Red bell pepper
1 Yellow bell pepper
1 Jalapeno pepper
2/3 c Mayonnaise
Kosher salt; to taste
Freshly-ground black pepper;
-to taste
1 c Vegetable oil; for frying
=== MANGO RELISH ===
2 Mangoes
1 Jalapeno pepper
1 Garlic clove; minced
Juice of 1 lime
3 tb Cilantro; chopped
1/4 ts Kosher salt
1/8 ts Freshly-ground black pepper
Crab Cake with Mango Relish Preparation
Seed and dice all peppers. In a large bowl, gently mix together the bread crumbs, eggs, crabmeat, cilantro, scallions, peppers, mayonnaise, salt, and ground pepper. Form heaping tablespoons of crabmeat mixture into small, thick cakes, about 1 1/2-inch in diameter. Heat the vegetable oil in a large skillet over medium-high heat until hot, but not smoking. Cook the crab cakes for 2 to 3 minutes per side, until golden brown, turning them with a spatula. Drain on a plate lined with a paper towel before serving. Serve hot, topped with Mango Relish. MANGO RELISH: Peel and seed the mangoes; dice into 1/4 cubes. Place mango cubes in a medium mixing bowl, and toss with remaining ingredients; adjust seasoning to taste. Best if refrigerated before serving. (Makes 2 1/2 cups) Makes 40 cakes. Source: Martha Stewart”s 1996 Holiday Special S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 111 Calories (kcal); 9g Total Fat; (73% calories from fat); 5g Protein; 3g Carbohydrate; 28mg Cholesterol; 126mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 40
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