Crab and Mango Cake with Chipotle Remoulade Sauce 

Ingredients

1/2 pound jumbo lump crabmeat
1/2 pound claw crabmeat
¼ cup diced red onions
¼ cup diced celery
¼ cup red bell pepper
½ cup diced mango
½ cup mayonnaise
¼ cup Creole mustard
¼ cup chopped parsley
Salt and pepper to taste
1 egg
1 cup bread crumbs
1 cup oil in a mixing bowl

Process

• Combine all ingredients except bread crumbs and oil.
• Blend carefully, being careful not to break the lumps of crabmeat.  Dust in enough bread crumbs to hold the mixture together and pick up most of the moisture.
• Form the crab mixture into round patties, approximately one half inch thick and two and a half inches in diameter.
• Coat the outside of each crab cake lightly with remaining bread crumbs and pan-fry on each side until golden brown.
• Serve with Chipotle remoulade sauce.

Chipotle Remoulade Sauce

Ingredients

1 cups mayonnaise
¼ cup Creole mustard
½ tbsp lemon juice
2 tbsp chipotle paste

Process

• Salt and black pepper to taste to make chipotle paste purée 1 can of chipotle peppers in a blender.
• In a mixing bowl, combine all ingredients, whisking well to incorporate the seasonings.