Recipe by Jeremy Langlois, Houmas House Estate and Gardens, Darrow
These Crab and Mango Cakes feature lump crabmeat, fresh mango, and Creole flavors served with a creamy chipotle rémoulade sauce.
Crab and Mango Cake
Makes 4 servings
Ingredients
- ½ pound jumbo lump crabmeat, picked free of shell
- ½ pound claw crabmeat, picked free of shell
- ¼ cup diced red onions
- ¼ cup diced celery
- ¼ cup diced red bell pepper
- ½ cup diced mango
- ½ cup mayonnaise
- ¼ cup Creole mustard
- ¼ cup chopped fresh parsley
- Salt, to taste
- Ground black pepper, to taste
- 1 cup bread crumbs
- 1 cup vegetable oil
- Chipotle Rémoulade Sauce (recipe follows)
Instructions
- In a mixing bowl, combine all ingredients except the bread crumbs, oil, and rémoulade, taking care not to break apart the lumps of crabmeat. Add just enough bread crumbs to bind the mixture and absorb excess moisture. Form the mixture into round patties, about ½ inch thick and 2½ inches in diameter. Lightly coat the outside of each crab cake with remaining bread crumbs.
- Pan-fry in oil over medium heat until golden brown on both sides. Serve hot with Chipotle Rémoulade Sauce.
Chipotle Rémoulade Sauce
Makes about 1¼ cups
Ingredients
- 1 (7-ounce) can chipotle peppers in adobo sauce
- 1 cup mayonnaise
- ¼ cup Creole mustard
- ½ tablespoon lemon juice
- Salt, to taste
- Ground black pepper, to taste
Instructions
- In the container of a blender, add peppers and sauce, and blend until smooth.
- In a mixing bowl, combine 2 tablespoons chile paste with the remaining ingredients, whisking until combined. Cover and refrigerate sauce until serving, up to 3 days.
