CRAB CAKES

RSWLiving - - Culinary -

Serves 4

Wet mix

1 cup heavy cream 3 eggs, 2 yolks and 1 whole 1 ta­ble­spoon Di­jon 2 tea­spoons Old Bay ¼ tea­spoon gran­u­lated gar­lic

Dry mix

2 slices white bread (no crust), cut into cubes 1 pound lump crab, drained ½ bunch cilantro, chopped fine ½ cup green onions

Cook heavy cream on medium high to re­duce by half and let cool. Add re­main­ing wet in­gre­di­ents. Blend with dry mix, adding crab last.

Mango salsa

2 man­gos, diced ¼ red onion, diced ¼ red pep­per, diced ½ jalapeno, diced 1 ta­ble­spoon cilantro, chopped ¼ cup oa­sis mango ¼ ta­ble­spoon cumin 2 tea­spoon Cholula hot sauce Salt and pep­per

Mix all in­gre­di­ents well

Cook­ing and prep

Form crab mix into 4 pat­ties and cook in oil-coated skil­let for 2 min­utes each side or un­til golden brown, then place in 350-de­gree oven for 6 to 8 min­utes un­til in­ter­nal temp is at least 145 de­grees. Spoon de­sired amount of mango salsa over cakes. En­joy.

BLUE GI­RAFFE 2075 Peri­win­kle Way, Sani­bel; 239-472-2525, blue­gi­raffe­sani­bel.com

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