Рецепт Crab Cakes with Mango Salsa
Crab Cakes with Mango Salsa
Not vegan, but delicious! Every summer we have an abundance of crab around our house. Last summer I made some fantastic crab cakes on the fly!
Recently I went to lunch at my dear friend (and talented cook) Julea's house... she made some fantastic crab cakes with a tasty mango salsa which inspired me to whip up some crab cakes and her fantastic mango salsa for my family!
Need:
- For Crab Cakes:
- 1 cup onion, diced small
- 1/2 cup celery, diced small
- 3 Tablespoons Veganaise (I guess you could use mayonnaise but... yuck.)
- 2 Tablespoons fresh squeezed lemon juice
- 1 Tablespoon olive oil
- 2 Tablespoons parsley, chopped fine
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon cumin
- 1 pound crab meat (Julea told me about a giant can of leg meat you can get at Trader Joes' for only $8.00... fantastic!!)
- 1/4 cup panko bread crumbs plus panko for 'rolling'
- Salad mix of your choice
- For Mango Salsa:
- 2 mangos, diced
- 1/2 to 3/4 red onion, diced fine (I have also used a sweet onion, which I love!)
- 1/4 to 1/2 cup fresh cilantro, chopped
- 1 jalapeno (take the seeds out if you don't want the heat)
- Juice of 1 lime
- Salt and Pepper
- Do:
- For Crab Cakes:
In a bowl, combine the onion, celery, parsley, salt, black pepper and cumin and mix.
Add the crab meat. Mix again and add the lemon juice and Veganaise.
Note: the Veganaise is what will 'bind' the cakes; add more if you need to.
Add the 1/4 cup panko breading to your mix and combine.
On a plate, put some more panko breading. You can add a little pepper or other spice to the breading if you like.
Scoop out some of your mix and form it into a thick patty. Roll it in the panko that is on the plate. Repeat for all of your mix.
Using a flat pan or griddle, add some vegetable oil and heat on high. Add each crab cake and let sear on one side. Let them go for a while... you want them to be nice and brown. Once brown on the first side, gently flip with a fork or spatula and repeat for the other side.
When done, take them off the pan and let rest on a towel or paper napkin.
For Mango Salsa:
You can do this ahead of time! Otherwise I usually prepare this while my cakes are a cookin'
Mangos... ah the mango! There is a huge pit in the middle of it; a huge un breakable pit!
My mom taught me an awesome trick on cutting mangos: cut the meaty side of the mango off. From there you have a wonderful hunk of 'meat'. Wit the rind on, run your knife vertically through the meat, not cutting the rind. Then run your knife horizontally across the meat so you have these sweet little squares cut into the meat. From there, holding the piece meat up, push the rind up toward you which will flip the meat out in a cute little arc. That by itself makes a wonderful presentation; it also makes it really easy to get the meat off the rind. Repeat on other side of the mango. You can also cut the narrow side off and get some meat from there.
Put your mango chunks in a bowl, add onion, cilantro and jalapeno and combine. Then add lime juice and salt and pepper. Combine and let sit. The juices really combine and meld when it gets to sit for a while.
Serve:
Toss your lettuce in a bit of vinaigrette dressing. Most often I simply emulsify olive oil and balsamic vinegar with salt and pepper.
Put tossed lettuce on a plate. In the middle, top with some mango salsa. On top of the mango salsa, add one or two crab cakes. Garnish with some parsley if you like and serve!
Enjoy!