Indian cuisine

Easy

Crab Cake With Mango Chutney and Apple Cilantro Salad

Name: Crab Cake With Mango Chutney and Apple Cilantro Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: Crab cake mixture; 1 tbsp. Olive oil; 3 tbsp. Red onion - finely diced; 3 tbsp. Lemongrass- very fine dice; 3 tbsp. Ginger; 2 tbsp. Garlic minced; 1 lb. Crabmeat - white flesh; 2 oz. Whole egg- mayonnaise; 2 tbsp. Sour cream; 1 large Lemon zest; 1/3 cup Panko bread crumbs; 1½ cup Panko bread crumbs; 1 tbsp. Extra virgin olive oil; Mango sauce; 2 tsp. Sambal; 1 cup Veggie stock; 1 ea. Lemon juiced; 1 cup Mango chutney; Apple salad; 1 large Green apple, Juliane; 1/2 cup Cilantro leaves; 1 tsp. Lemon juiced; 1 tsp. Extra virgin olive oil; 1/4 tsp. Salt; 1/8 tsp. Pepper

It’s a home run hitter! Sweet, sour, salty and a touch of spice. So much freshness in these awesome crab cake patties is a brilliant appetizer main dish or party food. the wonderful Asian fusion of the Lemongrass and mango chutney sauce is a class component and to top it off with a vibrant and crunchy fresh apple and cilantro salad.

Chef Rigo Salas

RATING LIKE SAVE PRINT

Crab Cake With Mango Chutney and Apple Cilantro Salad

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Done

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

Crab cake mixture
1 tbsp. Olive oil
3 tbsp. Red onion - finely diced
3 tbsp. Lemongrass- very fine dice
3 tbsp. Ginger
2 tbsp. Garlic minced
1 lb. Crabmeat - white flesh
2 oz. Whole egg- mayonnaise
2 tbsp. Sour cream
1 large Lemon zest
1/3 cup Panko bread crumbs
1½ cup Panko bread crumbs
1 tbsp. Extra virgin olive oil
Mango sauce
2 tsp. Sambal
1 cup Veggie stock
1 ea. Lemon juiced
1 cup Mango chutney
Apple salad
1 large Green apple, Juliane
1/2 cup Cilantro leaves
1 tsp. Lemon juiced
1 tsp. Extra virgin olive oil
1/4 tsp. Salt
1/8 tsp. Pepper

Directions:

Step 1

lemongrass aromatics In a small pot add some oil and sauté the red onions, lemongrass, ginger and garlic. Stir regularly until they are soft and cooked until the onions are translucent. set aside and let cool down.

Step 2

Crab cakes: In a medium bowl add the crab meat, mayo, sour cream, zest of 1 lemon, 1/3 cup of the cooked lemongrass mix, and a sprinkle of panko crumbs. Gently fold everything together until just combined, Do not over mix as this damages the crab flakes. Form your crab mix into patties of your desired size and roll them in the panko crumbs to the outside. Set in the fridge until sauce is cooked.

Step 3

In a larger skillet over medium-high heat, add a little oil, saute the crab cakes and cook until golden and crispy, 3 to 5 minutes per side

Step 4

Mango sauce: in the pot with the remaining lemongrass mixture add the sambal, lemon juice, vegetable stock, mango chutney and a pinch of salt and cook gently for 3-5 minutes until slightly thick consistency forms.

Step 5

Apple salad: In a small bowl toss julienned green apple with cilantro leaves and dress with lemon juice olive oil salt and pepper.

Step 6

Assembly: Place the mango lemongrass sauce in the center of your plate sit the crab cake over the sauce, then add a generous twist of the apple salad on top of the crab cake to serve.