2 Cup Canola Oil
½ Pound Fresh Maine or Dungeness Lump Crabmeat
¼ Cup Best-Quality Mayonnaise (or Tangerine Aioli–see Grilled Asparagus with Tangerine Aioli)
1¼ Cup Dried Bread Crumbs (preferably panko crumbs)
1 Cup All Purpose Flour
1 Tablespoon Tabasco (or other Hot Pepper Sauce)
2 Tablespoon Scallions (thinly sliced)
1½ Tablespoons Red Bell Pepper (finely dliced)
1 Egg (lightly beaten)
2 Tablespoons Fresh Lemon Juice
1½ Tablespoons Worcestershire Sauce
½ Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
2 Large Avocados (pitted, peeled, and cut into chunks)
1 Tablespoon Fresh Lime Juice
3 Tablespoons Red Onion (finely diced)
1 Tablespoon Fresh Cilantro (chopped, plus whole sprigs for garnish)
1 Tablespoon Extra-Virgin Olive Oil
¼ Teaspoon Kosher Salt
2 Mangos (cut into chunks–see note)
2 Cup Water
1 Teaspoon Confectioners’ Sugar
1. In a deep saute pan, heat 1 cup of the canola oil over high heat until a deep-frying or candy thermometer reads 375°F. In a bowl, combine the crabmeat, onion, scallions, bell pepper, mayonnaise, Tabasco, 1/4 cup of the bread crumbs, the lemon juice, and Worcestershire sauce.
2. Mix until fully incorporated. Form into cakes about 3 inches in diameter and 3/4 inch thick.
3. Place the flour on a plate, and stir in the salt and pepper. Place the beaten egg in a bowl and the remaining 1 cup bread crumbs on another plate.
4. Dredge each crab cake in the flour, then in the egg, and then in the bread crumbs. Lay the cakes in the oil and panfry until each cake has a nice brown crust on both sides, 5 to 6 minutes total. Transfer to paper towels to drain.
To Make the Salsa:
5. Combine all the ingredients in a bowl, mixing gently. I like this have bright green chunks of avocado (which the lime juice keeps from turning brown), rather than to be a smooth guacamole concoction. Refrigerate the salsa until ready to use.
To Make the Mango Coulis:
6. Place the mango chunks in blender with 1 1/2 cups water and the confectioners’ sugar. Process until smooth. If the mixture is too thick, pour in another 1/4 cup water, and again check the consistency, adding up to another 1/4 cup water if necessary. Refrigerate the coulis until ready to use.
7. Spoon coulis into the center of individual plates in a small bowl. Slice each crab cake in half to make two round pieces and lay the bottoms in the puree. Spoon some avocado salsa on top of each and place the top portions of the crab cakes over the salsa like a sandwich. Top with a small amount of salsa and garnish with cilantro sprigs.
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