Chef Jeremy Langlois of Latil’s Landing Restaurant shows us first hand how to make his famous Mango Crab Cakes.  If you ever visit the Houmas House Plantation and Gardens, you’ll definitely want to give these a try. 

Here’s the recipe from Chef Jeremy’s website

Crab and Mango Cake with Chipotle Remoulade Sauce 


Serves 4
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 oilIn a mixing bowl combine all ingredients expect to 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
1 cups mayonnaise
¼ cup Creole mustard
½ tbsp lemon juice
2 tbsp chipotle paste
Salt and black pepper to tasteTo 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.


Check out our other exciting adventures in  Baton Rouge: 
Houmas House Plantation and Gardens
Tailgating at LSU
Fan Boat Swamp Tour
Making Mango Crab Cakes
Midlife Road Trip Theme Song 
Jambalaya Jam



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