Crab Cakes with Chili Lime Dressing and Mango Cucumber Relish
Crab Cakes with Chili Lime Dressing and Mango Cucumber Relish
Submitted by Corporate Chef Andy Stewart
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
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.
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