Blue Corn Tortilla Crusted Crab Cake in Spicy Carrot-Mango Broth and Mango-Green Onion Relish Recipe

Name: Blue Corn Tortilla Crusted Crab Cake in Spicy Carrot-Mango Broth and Mango-Green Onion Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh mango juice or canned mango nectar; 2 cups fresh carrot juice; 1 tablespoon toasted whole fennel seeds; 2 tablespoons toasted whole coriander seeds; 1 habanero chile; Salt and freshly ground pepper; 6 tablespoons olive oil; 1 medium red onion, diced; 2 jalapenos, diced; 2 pounds lump crabmeat, picked over; 3 tablespoons prepared horseradish, drained; 1/4 cup Dijon mustard; 3 tablespoons creme fraiche, sour cream or yogurt; 1 large egg, lightly beaten; Salt and freshly ground pepper; 2 cups finely crushed blue corn chips; 1/4 cup thinly sliced green onion; 2 ripe mangoes, peeled, seeded and diced; 2 green onions, finely sliced; 1 serrano pepper, finely sliced; 2 tablespoons lime juice; 2 tablespoons olive oil; Salt and freshly ground pepper

Servings: persons

2 cups fresh mango juice or canned mango nectar
2 cups fresh carrot juice
1 tablespoon toasted whole fennel seeds
2 tablespoons toasted whole coriander seeds
1 habanero chile
Salt and freshly ground pepper
6 tablespoons olive oil
1 medium red onion, diced
2 jalapenos, diced
2 pounds lump crabmeat, picked over
3 tablespoons prepared horseradish, drained
1/4 cup Dijon mustard
3 tablespoons creme fraiche, sour cream or yogurt
1 large egg, lightly beaten
Salt and freshly ground pepper
2 cups finely crushed blue corn chips
1/4 cup thinly sliced green onion
2 ripe mangoes, peeled, seeded and diced
2 green onions, finely sliced
1 serrano pepper, finely sliced
2 tablespoons lime juice
2 tablespoons olive oil
Salt and freshly ground pepper

1
Place all ingredients in a medium saucepan and boil over high heat until reduced by 1/2.
2
Strain and season with salt and pepper to taste.
3
In a skillet over low to medium heat, heat 2 tablespoons olive oil and saute the onion and jalapenos until translucent.
4
Remove from the heat and set aside.
5
In a mixing bowl, combine the crab, onion mixture, horseradish, mustard, creme fraiche, egg and salt and pepper, to taste.
6
Refrigerate, covered for 1 hour or up to 1 day.
7
Form the chilled crab mixture into 12 (2-inch) patties 1/2-inch thick and dredge in the corn chips.
8
Heat the remaining 4 tablespoons olive oil in a large skillet over medium heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned.
9
Ladle some of the carrot-mango broth into medium shallow bowls.
10
Place 2 crab cakes in the bowl and garnish with green onion and serve with mango relish.
11
Combine all ingredients in a medium bowl and season with salt and pepper.

631

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 23 ingredients. The key ingredients include: 2 cups fresh mango juice or canned mango nectar, 2 cups fresh carrot juice, 1 tablespoon toasted whole fennel seeds, 2 tablespoons toasted whole coriander seeds, and more.

Yes, Blue Corn Tortilla Crusted Crab Cake in Spicy Carrot-Mango Broth and Mango-Green Onion Relish 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 Spicy Carrot-Mango Broth and Mango-Green Onion Relish

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