Fustini's Oils and Vinegars
Crab Cakes with Chili Lime Dressing and Mango Cucumber Relish

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Crab Cakes with Chili Lime Dressing and Mango Cucumber Relish

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Crab Cakes with Chili Lime Dressing and Mango Cucumber Relish


Submitted by Corporate Chef Andy Stewart

Servings6

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
Mango Cucumber Relish

Hint

Adapted from Emeril Lagasse


Directions

Step 1. 

Heat 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.  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.


Step 2.  Chili Lime Dressing

Whisk together the chili garlic sauce, lime juice, sesame seeds, and sesame oil.  While whisking, drizzle in the olive oil and reserve.  Season with salt and pepper.


Step 3.  Mango Cucumber Salsa

Mix all ingredients together and reserve.




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