Crab and Mango Cakes
2014-07-02 07:33:11
Yields 26
Sweet mango and zesty remoulade give these crab cakes serious flavor.
Ingredients
- 8 ounces jumbo lump crabmeat
- 8 ounces crab claw meat
- ½ cup mayonnaise
- ½ cup finely chopped mango
- ¼ cup finely chopped red onion
- ¼ cup finely chopped celery
- ¼ cup finely chopped red bell pepper
- ¼ cup finely chopped parsley
- ¼ cup Creole mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 large egg, lightly beaten
- 1 cup bread crumbs, divided
- Vegetable oil, for frying
- Chipotle Rémoulade, recipe follows
Instructions
- In a large bowl, gently stir together crab, mayonnaise, mango, red onion, celery, bell pepper, parsley, Creole mustard, salt, pepper, egg, and ½ cup bread crumbs until combined.
- In a small bowl, place remaining ½ cup bread crumbs. Divide crab mixture into 26 (2-inch) patties. Coat patties in bread crumbs.
- In a large skillet, pour oil to a depth of ¼ inch. Heat over medium-high heat until shimmering. Working in batches, add crab cakes to pan, and cook until golden brown and cooked through, turning once, about 5 minutes per side. Let stand on a wire rack. Serve with Chipotle Rémoulade.
Louisiana Cookin https://www.louisianacookin.com/
Chipotle Rémoulade
2014-07-02 07:35:36
Yields 1
Ingredients
- 1 cup mayonnaise
- ¼ cup Creole mustard
- 2 tablespoons minced chipotle peppers in adobo sauce
- 1½ teaspoons fresh lemon juice
- Salt
- Ground black pepper
Instructions
- In a medium bowl, combine mayonnaise, Creole mustard, chipotle pepper, and lemon juice. Add salt and pepper to taste, and stir until combined. Cover with plastic wrap, and refrigerate until needed.
Louisiana Cookin https://www.louisianacookin.com/
Remoulade – tell me why you like Mayonnaise better than something lighter like miracle whip
Miracle Whip would certainly work in this rémoulade, but we prefer the richness and flavor of regular mayonnaise.