Crab Cakes with Chili Lime Dressing and Mango Cucumber Relish
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Crab Cakes with Chili Lime Dressing and Mango Cucumber Relish
Category
Seafood
Ingredients
- 1 tablespoon Fustini’s Delicate SELECT olive oil
- 2 scallions - sliced thin
- 1 jalapeno - minced
- 1 clove garlic - minced
- 2 celery stalks - small dice
- 1/2 cup mayonnaise
- 1/2 cup fine bread crumbs
- 1 teaspoon Old Bay Seasoning
- 1 pound jumbo lump crab meat
- Panko breadcrumbs
- 3 tablespoons Chili Lime Dressing
- Mango Cucumber Relish
- 1 tablespoon fresh lime juice
- 1 teaspoon toasted sesame seeds
- 1/4 teaspoon Fustini’s Toasted Sesame Oil
- 2 tablespoons Fustini’s Delicate SELECT olive oil
- Salt and pepper
- 1/2 cup ripe mango - fine dice
- 1/2 cup cucumber -seeded, peeled and fine dice
- 1/4 cup red pepper, fine dice
- 1 tablespoon Fustini’s Mango balsamic
- 1 teaspoon Fustini’s Delicate SELECT olive oil
Ingredients
Chili Lime Dressing
Mango Cucumber Relish
Directions
- Heat olive oil in a sauté, pan over moderate heat and add scallions, jalapeno, garlic, and celery and sauté, until just sweating - 3 minutes. Let cool. Mix together the vegetables, mayonnaise, bread crumbs, and old bay and stir well. Fold in the crab meat and only mix until just combined. Form into cakes and roll in Panko. Fry until golden brown in olive oil and butter. (Or use an air fryer!) Serve with the Chili Lime Dressing and Mango Cucumber Relish.
- Whisk together the chili garlic sauce, lime juice, sesame seeds, and sesame oil. While whisking, drizzle in the olive oil and reserve. Season with salt and pepper.
- Mix all ingredients together and reserve.
Recipe Note
Adapted from Emeril Lagasse