Blue Corn Tortilla Crusted Crab Cake In Carrot Mango Broth Recipe Recipe

Name: Blue Corn Tortilla Crusted Crab Cake In Carrot Mango Broth Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Carrot Mango Broth: Place all ingredients in a medium saucepan and boil over high heat till reduced by 1/2.
2
Strain and season with salt and pepper to taste.
3
Crab Cakes: In a skillet over low to medium heat, heat 2 Tbsp.
4
extra virgin olive oil and saute/fry the onion and jalapenos till translucent/soft.
5
Remove from the heat and set aside.
6
In a mixing bowl, combine the crab, onion mix, horseradish, mustard, creme fraiche, egg and salt and pepper, to taste.
7
Chill, covered for 1 hour or possibly up to 1 day.
8
Form the chilled crab mix into 12 (2-inch) patties 1/2-inch thick and dredge in the corn chips.
9
Heat the remaining 4 Tbsp.
10
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.
11
Ladle some of the carrot-mango broth into medium shallow bowls.
12
Place 2 crab cakes in the bowl and garnish with green onion and serve with mango relish.
13
Mango-Green Onion Relish: Combine all ingredients in a medium bowl and season with salt and pepper.
14
This recipe yields 6 servings.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Blue Corn Tortilla Crusted Crab Cake In Carrot Mango Broth Recipe falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blue Corn Tortilla Crusted Crab Cake In Carrot Mango Broth Recipe

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