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Sweet Spicy Crab Cake w/Mango Puree Recipe


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     Sweet Spicy Crab Cake w/Mango Puree

Category   Breakfast - Brunch
Sub Category   None

1 lb lump crab meat
2 T mayo
2 T dijon mustard
1 t honey
1 t red chili sauce
3 t minced chives
dash lemon juice
salt and pepper to taste
bread crumbs
2 c flour, for breading
4 eggs
2 c finely ground Trefoil cookies
1 c olive oil
MANGO PUREE (recipe below)

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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