Mini Crab Cakes With Mango Chutney and Cilantro-Avocado Sauce

16 06 2014

I recently started a supper club with a group of close friends of ours, and this past weekend we headed to the beaches of OBX! Well not literally, but with an awesome spread of sea-side food it felt like we did!

My contribution included these awesome baked mini crab cakes, with a delicious creamy sauce and tangy chutney! Try not to be overwhelmed with how long this recipe is. There are several parts, which honestly have a lot of ingredients, and there’s a good amount of chopping to be done. But it’ll be worth it, especially if you’re out to impress your friends and fam because these are superbly delicious! My only regret is not having made extras!

Mini Crab Cakes (2)

The following makes 16 crab cakes (compliments of This Girl’s Gotta Eat, Ina Garten and Emeril Lagasse):

For the crab cakes:

  • 4 Tbsp olive oil
  • 1 small diced red onion (3/4 cup)
  • 1 and 1/2 cups small diced celery (4 stalks)
  • 1 small diced red bell pepper (1/2 cup)
  • 1 small diced yellow bell pepper (1/2 cup)
  • 1/4 cup minced fresh flat leaf parsley
  • 1/4 tsp hot sauce
  • 1/2 tsp Worcestershire sauce
  • 1 and 1/2 tsp Old Bay seasoning
  • 1/2 tsp kosher salt
  • 1 can (16 oz) wild caught crab meat or 1/2 pound lump crabmeat, drained and check that there aren’t any shells
  • 1/2 cup plain dry bread crumbs or panko
  • 1/2 cup mayonnaise
  • 2 tsp Dijon mustard
  • 2 extra-large eggs, lightly beaten
  1. Heat the olive oil in a large skillet over medium-low heat. Add onion, celery, peppers, parsley, hot sauce, Worcestershire, Old Bay and salt. Mix to combine and cook until the veggies are soft, about 15 to 20 minutes, stirring occasionally. Remove from the heat and cool to room temperature.
  2. In a large bowl, break up the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard and eggs. Add the cooled veggies mixture and mix well. Cover and chill in the fridge for at least 30 minutes.
  3. Preheat the oven to 350.
  4. Using an ice cream scooper, scoop out small portions of the crab mixture (to make mini crab cakes) and place on non-stick baking sheet.
  5. Bake for 20 minutes. Increase the heat to 450 and bake for another 5-10 minutes to help get a golden crust.

For the Mango Salsa (makes about 1 and 1/2 cups):

  • 1 ripe mango, peeled, seeded and diced
  • 1/4 cup finely chopped poblano peppers
  • 1/4 cup finely chopped red bell peppers
  • 1/4 cup finely chopped red onions
  • 1 and 1/2 tsp minced garlic
  • 1/2 cup rice vinegar
  • 2 Tbsp finely chopped cilantro
  • 1/8 tsp kosher salt
  1. Combine mango, poblano, peppers, onion and garlic in a bowl and mix. Add vinegar, cilantro and salt and stir well.
  2. Refrigerate in an air-tight container with a lid until you’re ready to serve.
For the Cilantro-Avocado Sauce (makes about 2 cups):
  • 1 ripe avocado, pitted
  • 2/3 cup mayonnaise
  • 1/2 cup packed cilantro
  • 1 and 1/2 Tbsp orange juice
  • 1/2 lime zested
  • 1 lime juiced (about 4-5 Tbsp)
  • 1/4 tsp coriander
  • 1/4 tsp cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp hot sauce
  1. Combine everything in a food processor and process until smooth.
  2. Transfer to a squeeze bottle and store in the fridge until ready to serve.

 To serve:

  • Using your squeeze bottle full of sauce, squeeze some of the sauce onto a large serving plate (or in individual cups like shown above). Top with one crab cake if plating individually, then top with some of the mango salsa.
Advertisements

Actions

Information

One response

17 06 2014
Audrey

I’m sure we would love this at our next outdoor party, and serving it in a clear glass is such a great idea! They will want to dive into this riot of colors and flavors!

Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




%d bloggers like this: