Crab and Avocado "Sandwiches" with Mango Coulis
Pan-fry crab cakes, top with avocado salsa, and serve on mango coulis for a delicious and flavorful seafood dish.
Ingredients
- Crab Cakes
- 2 cups canola oil
- 1/2 pound Maine or Dungeness crabmeat
- 3 tablespoons red onion, finely chopped
- 2 tablespoons scallions, thinly slices
- 1 1/2 tablespoons red bell pepper, finely diced
- 1/4 cup mayonnaise or aioli
- 1 tablespoon Tabasco
- 1 1/4 cup breadcrumbs
- 2 TBS cup lemon juice
- 1 1/2 tablespoon Worcestershire
- 1 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 beaten egg
- Avocado Salsa
- 2 avocados
- 2 tablespoons lime juice
- 1 tablespoon cilantro
- 2 tablespoons red onion, finely diced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- Mango Coulis
- 2 mangos
- 2 cups water
- 1 teaspoon confectioner sugar
Directions
In a 10-inch sauté pan, heat 1 cup canola oil on high heat. Test readiness with a piece of bread. Turn heat to medium. Check temperature with thermometer it should read 375 degrees. In a medium mixing bowl, combine crab, onion, scallions, bell pepper, mayonnaise, Tabasco, breadcrumbs, lemon juice and Worcestershire sauce. Mix until fully incorporated. Make 3 ounce cakes and dredge in the flour, then egg and the remaining breadcrumbs. Lay the cakes in the oil and pan fry for 5-6 minutes. Remove and place on a paper towel and season with salt in a mixing bowl.
In a medium mixing bowl, combine Avocado Salsa ingredients. Mix well and refrigerate until ready to use.
In a blender combine Mango Coulis ingredients and mix until smooth. Refrigerate until ready to use. To serve crab cakes, spoon puree onto the plate in a small pool. Slice the cake in half and lay the bottom portion in the puree. Spoon avocado on top and place the top of the cake on the avocado like a sandwich. Top with a small amount of avocado and garnish with cilantro leaf.
Serves 4-6
Recipe provided by Chef Cat Cora
