Crab And Goat Cheese Poblanos With Mango Salsa Food

CRAB AND GOAT CHEESE POBLANOS WITH MANGO SALSA

Steps:

• Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat for 5 minutes on each side or until peppers look blistered.
• Place peppers in a large zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers. Carefully cut peppers open lengthwise on one side, keeping stems intact; discard seeds. Set peppers aside.
• Process egg whites in a food processor until foamy. Add mozzarella cheese and next 5 ingredients, processing until blended.
• Place cheese mixture in a large bowl. Stir in crabmeat and next 3 ingredients.
• Spoon crabmeat mixture evenly into peppers, pinching cut edges together to seal. Arrange stuffed peppers, seam side down, in a 13 x 9 inch baking dish coated with cooking spray.
• Bake, covered at 375 degrees F. for 25-30 minutes or until thoroughly heated. Top with Mango Salsa, and garnish with cilantro if desired.

MINI CRAB CAKES WITH MANGO SALSA

Steps:

• For the crab cakes: Whisk together the mayonnaise, Worcestershire, seafood seasoning, scallions, egg, lemon zest and 1/2 teaspoon salt in a large bowl. Add the bread and toss to coat.
• Add the crab and combine the mixture well with your hands. Form 18 small crab cakes, about 2 inches wide and 1/2-inch thick, making sure to pack the cakes tightly with your hands.
• Heat the butter in a large nonstick skillet over medium heat until the foam subsides. Working in batches, add the crab cakes and cook, turning once, until golden brown on both sides and heated through, about 3 minutes per side.
• For the mango salsa: Combine the cilantro, sugar, cucumber, lemon juice, mango and jalapeno in a medium bowl and season with salt.
• For the creamy Dijon: Combine the mayonnaise and Dijon in a small bowl and mix well.
• Serve the hot crab cakes topped with a dollop of the creamy Dijon and a little of the salsa.

CRAB SALAD WITH MANGO SALSA

Steps:

• NOTES: You will need 4 parfait glasses or large wine glasses.
• For the mango salsa: Combine the fruit cups and remaining salsa ingredients in a bowl and set aside.;
• In each parfait glass, layer 1/2 cup shredded lettuce, 1/4 cup lump crabmeat, and 2 tablespoons sour cream. Repeat layering to use up all ingredients.
• Serve with sliced limes on top.

CRISPY CRAB CAKES WITH MANGO SALSA

Steps:

• Combine 1/2 cup breadcrumbs with nexxt 6 ingredients.
• Gently mix in crabmeat; form into 24 cakes.
• Coat the crabcakes in the remaining 1/2 cup breadcrumbsd.
• Heat 1/2 inch oil in large, deep skillet to 350°F.
• Carefully add crabcakes in batches and cook, turning once until golden brown.
• Place on paper towels to drain.
• Serve immediately.
• MANGO SALAD:.
• Combine all ingredients; gently mix together, and serve with crabcakes.

GRILLED POBLANO PEPPER AND MANGO QUESADILLAS

Steps:

• Preheat grill for medium heat.
• Spread half of the tortillas with about 2 tablespoons cream cheese each. Sprinkle mango and poblano peppers over cheese, and press another tortilla on top. Brush butter over the outside of each quesadilla, top and bottom.
• Grill quesadillas 5 minutes each side, or until golden brown. Remove from grill, and slice into wedges. Serve warm.