No. 1 : Quick Recipe
Crab Cakes with Mango Tartar Sauce
- 1 LB Crabmeat
- 1 Large Egg, Beaten
- 1 TB Chives, Chopped
- Zest from a Lime
- 2 TB Lime Juice
- 1 TB Dijon Mustard
- 1 TB Cilantro, Minced
- 1 tsp Worcestershire Sauce
- ½ tsp Sea Salt
- ½ tsp Red Pepper Flakes
- 3 Cups Crushed Brown Rice Crackers
- 3 TB Grapeseed Oil
Step One Add the crabmeat, egg, chives, lime zest and juice, mustard, cilantro, Worcestershire, salt, and red pepper to a bowl and fold to combine. Add 1 Cup crushed rice crackers. Form the mixture into 16 small crab cakes.
Step Two Place the remaining crumbs on a plate. Gently press the crab cakes into the crumbs. Transfer to parchment-paper-lined baking sheet. Refrigerate for 30 minutes.
Step Three Heat 1 TB oil in heavy large skillet over medium-high heat. Sauté the crab cakes in batches adding more oil as needed until cooked through and golden brown on both sides, about 3 minutes per side.
Mango Tartar Sauce
- 1 Cup Minced Mango
- ¼ Cup Minced Roasted Red Pepper
- 2 TB Minced Red Onion
- ½ Cup Light Olive Oil Mayonnaise
- 2 tsp Hot Sauce
- 2 TB Cilantro, Chopped
- 1 tsp Lime Juice
Combine all ingredients and chill.
No. 2 : Kitchen SCOOP
Tired of wrestling when chopping mangoes? Check out this video: Cutting Mangoes
No. 3 : Clever Idea
These crab cakes freeze great! Make and cook them, and then place on a sheet try to freeze individually. When frozen, remove from the sheet pan and place them flat in a ziplock bag, separated with parchment. To reheat simply enclose in foil and heat until warm in a 350F oven.
No. 4 : CHEERS!
Parducci Small Lot Chardonnay
A creamy but not oaky chardonnay is a wonderful pairing with these yummy crab cakes. Made by a winery often called “Mendocino County’s first”, this wine is full of tropical fruit flavors, apples and vanilla. Affordable quality from California!