Tropically-Topped Crab Cakes | Louisiana Kitchen & Culture

Ingredients

• 1 mango
• 1 clove garlic, finely chopped
• 1 shallot, finely chopped
• 6 sprigs fresh cilantro
• 6 sprigs fresh mint
• Juice of 1 lime
• 1 teaspoon (5 ml) rice vinegar
• 1 teaspoon (5 ml) simple syrup
• 1 avocado, diced
• 1 tomato, diced
• ¼ cup (35 g) pine nuts, toasted
• Sriracha sauce (optional, to taste)
• 2 cloves garlic, finely chopped
• 2 tablespoons (13 g) leek (the white part only), finely chopped
• 1 tablespoon (15 ml) olive oil
• 1 pound (455 g) crab meat, chopped
• Juice of 1 lemon
• 1 tablespoon (11 g) Dijon mustard
• ½ cup (60 g) bread crumbs (panko preferably), divided
• 1 egg, lightly beaten
• ¼ cup (60 g) aioli or mayonnaise
• Salt and pepper
• 2 tablespoons (28 g) unsalted butter