That’s it. I’ve never made them before and I’d like to try my hand at them. A few weeks ago I bought pasteurized steamed white crabmeat, and I’d like to finally make dinner with it this weekend.
I know, I know, there are limited places in the world where you can get truly good seafood. I know fresh is best. I still want to try. This all started a few months ago. I was in Florida and I had these crabcakes with a mango sauce that were to die for. To die. I know I probably won’t be able to recreate it, mostly because whenever I search for “mango sauce,” all I find is “mango salsa.” I’ve resigned myself to merely ok crabcakes.
I’m comfortable in the kitchen, but I don’t have a lot of experience with seafood. I’ve found a few recipes that sound ok, but I’d rather have a personally recommended one.
Cant give you the recipe for the crab cake, but try googling for mango coulis. Essentially a puree of ripe mango, and add ‘stuff’ to suit - lime juice, some fresh mint leaves pureed together with it, and just enough sweetener to your taste. It may sound odd, but seasoning it with a tiny amount [like less than an eighth of a teaspoon to 2 cups] black pepper or tabasco sauce [like a single drop to 2 cups] can boost the natural sweetness in the mango.
I’ll just wish you luck. I always used fresh crab meat for mine, and I’m not sure how the pasteurized product would work in my standard recipe.
Ingredients:
2 slices dried bread, crusts removed
milk
1 Tbsp. mayonnaise
1 Tbsp. Worcestershire sauce
1 Tbsp. parsley flakes
1 Tbsp. baking powder
1 tsp. Old Bay Seasoning
1/4 tsp. salt
1 egg, beaten
1 lb. lump or backfin crabmeat
Instructions:
In a bowl, break bread into small pieces and moisten with milk. Add remaining ingredients except crabmeat and mix lightly. Add crabmeat and mix gently so you do not to break up the large pieces of crab. Shape into patties and broil or fry until golden brown on both sides. Makes 4-6 servings.