Blue Corn Tortilla Crusted Crab Cake In Carrot Mango Broth Recipe

click to rate
0 votes | 1975 views
Servings: 6

Ingredients

Cost per serving $5.44 view details
  • 2 c. fresh mango juice (or possibly canned mango nectar)
  • 2 c. fresh carrot juice
  • 1 Tbsp. toasted whole fennel seeds
  • 2 Tbsp. toasted whole coriander seeds
  • 1 x habanero chile Salt to taste Freshly-grnd black pepper to taste
  • 6 Tbsp. extra virgin olive oil
  • 1 med red onion diced
  • 2 x jalapenos diced
  • 2 lb lump crabmeat picked over
  • 3 Tbsp. prepared horseradish liquid removed
  • 1/4 c. Dijon mustard
  • 3 Tbsp. creme fraiche lowfat sour cream or possibly yogurt
  • 1 lrg egg lightly beaten Salt to taste Freshly-grnd black pepper to taste
  • 2 c. finely-crushed blue corn chips
  • 1/4 c. thinly-sliced green onion
  • 2 x ripe mangoes peeled, seeded, and diced
  • 2 x green onions finely sliced
  • 1 x serrano pepper finely sliced
  • 2 Tbsp. lime juice
  • 2 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste

Directions

  1. Carrot Mango Broth: Place all ingredients in a medium saucepan and boil over high heat till reduced by 1/2. Strain and season with salt and pepper to taste.
  2. Crab Cakes: In a skillet over low to medium heat, heat 2 Tbsp. extra virgin olive oil and saute/fry the onion and jalapenos till translucent/soft. Remove from the heat and set aside.
  3. In a mixing bowl, combine the crab, onion mix, horseradish, mustard, creme fraiche, egg and salt and pepper, to taste. Chill, covered for 1 hour or possibly up to 1 day.
  4. Form the chilled crab mix into 12 (2-inch) patties 1/2-inch thick and dredge in the corn chips.
  5. Heat the remaining 4 Tbsp. extra virgin olive oil in a large skillet over medium heat and fry the cakes for about 3 min on each side, or possibly till crusty and lightly browned.
  6. Ladle some of the carrot-mango broth into medium shallow bowls. Place 2 crab cakes in the bowl and garnish with green onion and serve with mango relish.
  7. Mango-Green Onion Relish: Combine all ingredients in a medium bowl and season with salt and pepper.
  8. This recipe yields 6 servings.
  9. 0

Toolbox

Add the recipe to which day?
« Today - Mar 25 »
Today - Mar 25
Mar 26 - Apr 01
April 2 - 8
April 9 - 15
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 355g
Recipe makes 6 servings
Calories 373  
Calories from Fat 154 41%
Total Fat 17.39g 22%
Saturated Fat 2.61g 10%
Trans Fat 0.0g  
Cholesterol 169mg 56%
Sodium 684mg 28%
Potassium 1007mg 29%
Total Carbs 20.94g 6%
Dietary Fiber 3.6g 12%
Sugars 12.3g 8%
Protein 34.3g 55%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment