Crab and Mango Cakes
INGREDIENTS
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8 ounces jumbo lump crabmeat
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8 ounces crab claw meat
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½ cup mayonnaise
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½ cup finely chopped mango
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¼ cup finely chopped red onion
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¼ cup finely chopped celery
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¼ cup finely chopped red bell pepper
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¼ cup finely chopped parsley
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¼ cup Creole mustard
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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1 large egg, lightly beaten
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1 cup bread crumbs, divided
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Vegetable oil, for frying
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Chipotle Rémoulade
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MAKES ABOUT 1¼ CUPS
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1 cup mayonnaise
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¼ cup Creole mustard
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2 tablespoons minced chipotle peppers in adobo sauce
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1½ teaspoons fresh lemon juice
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Salt
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Ground black pepper
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1. In a medium bowl, combine mayonnaise, Creole mustard, chipotle pepper,
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and lemon juice. Add salt and pepper to taste, and stir until combined. Cover with plastic wrap, and refrigerate until needed.
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