Combien crab meat, mayo, dijon mustard, honey, chili sauce, chives, lemon juice, salt, pepper and a very small amount of bread crumbs. Form into cakes. Refrigerate for roughly 20 min or until firm.
MANGO PUREE- 2 c mango, cut up; 1/4 c red onion; 1 jalapeno; 2 T cilantro; 2 T olive oil. Puree mango, red onion, jalapeno and cilantro. Slowly add the olive oil. Set aside.
In three separate bowls, set aside the flour, eggs (whisked), and ground Trefoils cookies. Take each crab cake individually and coat in flour, then egg, then cookie mixture. Heat a pan and add olive oil. Cook crab cakes until a nice golden and crisp texture has been achieved. Serve crab cakes with a side of the mango puree on a bed of field greens.
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