Caribbean Crab Cakes with a Fresh Mango Tartar Sauce
Everyone loves Crabcakes! You’ll like them even more when you pair them with a bright flavored tartar sauce and a glass of good Chardonnay.
1 LB Crabmeat, (Back Fin or Lump)
1 Large Egg, Beaten
1 TB Chives, Chopped
Zest from a Lime
2 TB Fresh Lime Juice
1 TB Dijon Mustard
1 TB Cilantro, Minced
1 TEAS PickaPeppa Sauce
½ TEAS Kosher Salt
½ TEAS freshly Ground Pepper
3 Cups Panko (Japanese breadcrumbs)
3 TB Canola Oil
Lime Wedges for Garnish
Makes about 8 Crab Cakes
To the crabmeat in a bowl, add the egg, chives, lime zest and juice, mustard, cilantro, PickaPeppa sauce, salt, and pepper and fold to combine. Add 1 cup panko. Form the mixture into twelve 3-inch-diameter cakes.
Place the remaining panko in a pie plate or platter. Gently press the crab cakes into the panko. Transfer to parchment-paper-lined baking sheet. Refrigerate until firm, at least 30 minutes.
Heat oil in heavy large skillet over medium-high heat. Saute the crab cakes until cooked through and golden brown on both sides, about 3 minutes per side.
Fresh Mango Tartar Sauce
1 Cup Diced Fresh Mango
¼ Cup Roasted Red Pepper, Diced
2 TB Minced Red Onion
½ Cup Light Olive Oil Mayonnaise
1 TSP Hot Sauce
2 TB Cilantro, Chopped
1 TSP Fresh Lime Juice
Combine all ingredients and chill. Best made at least ½ hour ahead of time – for the flavors to combine.
Healthy Chef Partyologist Nancy Waldeck helps others make food that is so delicious, they don’t even know it is better for them! Her enthusiasm for good wine and healthy food is evident in The Friday Four, a weekly e-zine containing a mouthwatering recipe and smart wine tip — and in her cookbook Taste and Savor, Healthy Recipes and Tasty Wine Tips. Join Nancy and her friends at http://www.tasteandsavor.