Crab and Mango Cakes
April 2014. Crab and mango cakes served with a chipotle remoulade sauce.
Keywords
- entrées
- Executive Chef Jeremy Langlois
- recipes
- 2014
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Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Skillet
- Stove
- Refrigerator
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Plate
- Serving platter
Ingredients
- ½ pound jumbo lump crabmeat
- ½ pound claw crabmeat
- ½ cup diced mango
- ¼ cup diced red onions
- ¼ cup diced celery
- ¼ cup diced red bell pepper
- ½cup mayonnaise
- ¼ cup Creole mustard or other whole grain mustard
- ¼ cup chopped parsley
- Salt
- pepper
- 1 egg
- 1 cup breadcrumbs
- 1 cup vegetable oil, for frying
- Chipotle Remoulade Sauce, for serving, recipe follows
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