Crab Cakes with Chili Lime Dressing and Mango Cucumber Relish
Crab Cakes with Chili Lime Dressing and Mango Cucumber Relish
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Category
Seafood
Author:
Submitted by Corporate Chef Andy Stewart
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
Chili Lime Dressing
- 1 tablespoon fresh lime juice
- 1 teaspoon toasted sesame seeds
-
1/4 teaspoon Fustini’s Toasted Sesame Oil
-
2 tablespoons Peperoncino Garlic Crush Olive Oil
- Salt and pepper
Mango Cucumber Relish
- 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
Directions
Heat SELECT 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. Form into cakes and roll in Panko. Fry until golden brown in olive oil and butter. (Or use an air fryer!)
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.
Chili Lime Dressing
Whisk together the lime juice, sesame seeds, and sesame oil. While whisking, drizzle in the olive oil and continue whisking until emulsified. Season with salt and pepper.
Mango Cucumber Relish
- Mix all ingredients together and reserve.
Recipe Note
Adapted from Emeril Lagasse
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