Snow Crab Cakes with Pickled Mango Relish and Coriander Juice
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Crab cakes are spectacular on their own, but chef Dale Nichols can't resist adding a freshly spiced mango pickle and a drizzle of fresh herb oil. Frozen crab is sold in cans or blocks at seafood shops and some supermarkets.
Servings: 8
Ingredients:
Snow Crab Cakes with Pickled Mango Relish and Coriander Juice
Photography by James Ingram
| Nutritional Info | |
| Per serving: about | - |
| cal | 350 |
| pro | 18 g |
| total fat | 19 g |
| sat. fat | 2 g |
| carb | 26 g |
| fibre | 1 g |
| chol | 115 mg |
| sodium | 390 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 16% |
| vit A | 17% |
| vit C | 47% |
| folate | 27% |
Suggested Recipes
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1 lb (500 g) frozen crabmeat, thawed
2 eggs, lightly beaten
1/2 cup (125 mL) dry bread crumbs
1/4 cup (50 mL) mayonnaise
3 tbsp (50 mL) chopped green onion
2 tbsp (25 mL) chopped fresh parsley
1-1/2 tsp (7 mL) dijon mustard
1 tsp (5 mL) curry paste
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) vegetable oil
Pickled mango Relish
coriander Juice
Coating:
2/3 cup (150 mL) panko bread crumbs
1 egg
Preparation:
Line rimmed baking sheet with waxed paper; set aside.
Place crabmeat in sieve; pick through to remove any cartilage. Press firmly to remove liquid. Transfer to large bowl. Add eggs, bread crumbs, mayonnaise, onion, parsley, mustard, curry paste and pepper; mix well to combine. Form by heaping tablespoonfuls (15 mL) into 16 balls. Flatten to 2-inch (5 cm) diameter.
Coating: Spread bread crumbs on plate. In shallow bowl, beat egg. Dip crab cakes into egg to coat. Press into bread crumbs. Place on prepared pan. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Brush rimmed baking sheet with oil; heat in 450°F (230°C) oven for 2 minutes. Place crab cakes on baking sheet. Bake, turning once, until golden, 8 to 10 minutes. Serve with Pickled Mango Relish and Coriander Juice.
Place crabmeat in sieve; pick through to remove any cartilage. Press firmly to remove liquid. Transfer to large bowl. Add eggs, bread crumbs, mayonnaise, onion, parsley, mustard, curry paste and pepper; mix well to combine. Form by heaping tablespoonfuls (15 mL) into 16 balls. Flatten to 2-inch (5 cm) diameter.
Coating: Spread bread crumbs on plate. In shallow bowl, beat egg. Dip crab cakes into egg to coat. Press into bread crumbs. Place on prepared pan. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Brush rimmed baking sheet with oil; heat in 450°F (230°C) oven for 2 minutes. Place crab cakes on baking sheet. Bake, turning once, until golden, 8 to 10 minutes. Serve with Pickled Mango Relish and Coriander Juice.
Source
Canadian Living Magazine: October 2007
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