CRAB CAKES WITH MANGO-AVOCADO RELISH AND SOUR ORANGE SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 3h
Yield 4 servings
Number Of Ingredients 33
Steps:
- For the crab cakes: Combine the mayonnaise, Dijon mustard, stone-ground mustard and paprika in a large bowl. Add the crab, parsley and green onions and gently mix to combine. Begin adding the breadcrumbs 1/4 cup at a time until the mixture just holds together. Cover and refrigerate for at least 1 hour and up to 24 hours.
- For the sour orange sauce: Combine the orange juice, lime juice, vinegar, chile powder, cumin and garlic in a medium saucepan, bring to a simmer over high heat and cook until reduced by half; season with salt and pepper. Strain into a bowl, add the honey, oregano and zest and let cool to room temperature before serving.
- For the mango-avocado relish: Combine the avocado, mango and red pepper in a medium bowl. Toss with the cilantro, canola oil, lime juice and salt and pepper. Let sit at room temperature for 30 minutes before serving.
- To finish the crab cakes, divide the crab mixture into 8 cakes and place on a parchment-lined baking sheet. Brush the tops of the cakes with mayonnaise and place overlapping layers of sliced plantains on top. Season the tops with salt, pepper and chile de arbol.
- Heat 3 tablespoons of canola oil in a large nonstick saute pan over medium heat until the oil begins to shimmer. In batches, add the crab cakes plantain-side down and cook until golden brown, about 5 minutes. Flip and continue cooking until just heated through, about 5 minutes longer. Repeat with the remaining crab cakes, adding up to 3 tablespoons more oil if needed.
- To serve, spoon some of the sour orange sauce into the bottom of 4 shallow bowls. Top with 2 crab cakes followed by some mango-avocado relish. Garnish with cilantro leaves.
CRAB, AVOCADO AND MANGO SALSA NACHOS RECIPE - (4.3/5)
Provided by á-32699
Number Of Ingredients 15
Steps:
- 1 Chop the mangoes, tomatoes, and cucumbers and place in a small bowl. Squeeze some lime juice over the top and mix well. 2 Mash up the avocados in another bowl, squeeze juice from half of a lemon along with a dash of salt and pepper and mix well. 3 In yet another bowl, mix the crab with the yogurt, and stir in the juice from the other half of the lime. Add the Old Bay seasoning and mix well. 4 If you want to toast your chips before serving, place them onto a foil lined baking sheet, toss with some oil, and bake for about 5-7 minutes at 350. I served mine as is. 5 Place chips onto a serving platter or plates and spoon the avocado mixture into the center of the chips, followed by the crab mixture on the top of the avocados, and then encircle the avocado and crab with the tomato mango 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.
CRAB, AVOCADO AND MANGO ROLL
Steps:
- *Can be found at specialty Asian markets
- Serving suggestion: wasabi, sweet picked ginger, soy sauce
- In a medium bowl, mix together the crabmeat, mayonnaise, lemon juice, and sugar.
- Place a piece of plastic wrap on the sushi mat. Using wet fingers, spread 1 1/4 cups of the rice evenly over the plastic wrap to form a rectangle slightly smaller than the sushi mat. Lay a sheet of nori over the rice. Arrange 1/4 of the crab mixture along the center of the nori leaving a 2-inch border at the top. Top the crab mixture with 1/4 of the avocado slices, 1/4 of the mango slices, and 1/4 of the red bell pepper slices. Using the sushi mat as a guide, fold the rice over the filling and roll into a cylinder. Remove the plastic wrap. Repeat with the remaining ingredients. Sprinkle each roll with the black sesame seeds.
- To serve, using a sharp, damp knife, slice each cylinder into 6 pieces (re-wet the knife after each slice). Arrange the crab rolls on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce.
- *Can be found at specialty Asian markets
- Place the rice and water in a medium saucepan over high heat. Bring the mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 25 minutes. Sprinkle the vinegar over the rice and mix with a fork. Transfer the cooked rice to a parchment paper-lined baking sheet. Allow the rice to cool completely before using.
AVOCADO STUFFED WITH CRAB-MANGO SALAD
Steps:
- Squeeze the juice from 1 half of the lime into a bowl. Add the olive oil and cilantro and whisk well. Add the mango, red pepper, onion, jalapeno, and lime zest and toss to coat. Gently stir in the crabmeat to keep it from breaking up. Set aside while preparing the avocados.
- Cut the avocados in half and remove pit. Squeeze the remaining lime half over the avocado flesh, using the lime half to spread it evenly, in order to keep them from turning black.
- Toss the crab salad, check for seasoning, and mound into the avocado halves, dividing it evenly. (Use an ice cream scoop for neat, even rounds, if that's your thing.) Serve right away.
FRESH CRAB NACHOS
Steps:
- Preheat the oven to 375 degrees F.
- In a medium bowl, stir together the cream cheese, mayonnaise, and sour cream until smooth. Gently stir in the crabmeat, scallions, chiles, lime zest, 2 teaspoons salt, and 1 teaspoon black pepper and set aside.
- Distribute half of the corn chips on a large (12 × 18 × 2-inch) ovenproof serving platter (or a sheet pan). Spoon half of the crab mixture over the chips in dollops and then sprinkle with half of the Cheddar, half of the Monterey Jack, and all of the pickled jalapeños. Sprinkle with the remaining chips, then distribute the remaining crab mixture and cheeses on top. Bake for 20 to 30 minutes, until the cheese is melted and bubbling.
- Meanwhile, prepare the topping. In a large bowl, combine the tomatoes, onion, jalapeño pepper, lime juice, olive oil, avocado, parsley, and 1 teaspoon salt. Spoon onto the nachos, sprinkle with lime juice, and serve hot.
CRAB AVOCADO MANGO STACK
This is one of my favorite appetizers at a local seafood restaurant. I loved it so much that I've recreated it at home. It makes enough for two generously portioned stacks.
Provided by Elizabeth W.
Categories Crab
Time 30m
Yield 2 Stacks, 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix last 8 ingredients (mayo through Tabasco), & refrigerate.
- Use a dual open ended cylindrical mold to form the stacks. (If you don't have a mold, use an empty clean soup or veggie can with both ends removed.) Place the mold onto the serving plate.
- (use half of the ingredients in each mold).
- Gently push down the avocado slices into the bottom of the mold.
- Mix together the mango, jalapeno, red bell pepper, & red onion, then gently push down on top of the avocado layer.
- Gently toss the crab with the refrigerated mayo mix (remoulade), then gently push down on top of the mango layer.
- Carefully slide the mold off of the stack and chill until ready to serve.
- Serve cold.
Nutrition Facts : Calories 345, Fat 16.9, SaturatedFat 2.5, Cholesterol 59.5, Sodium 400, Carbohydrate 37.2, Fiber 8, Sugar 25.2, Protein 16.1
SARASOTA'S SEAFOOD NACHOS WITH MANGO SALSA
I have to admit that this was based on "Bubbas Seafood Nachos," Paula Deens Brothers recipe; but a few other recipes got mixed in as well and they ended up blending together which I think turned out really good. I primarily make mine with crab and shrimp because the price is right, but feel free to add scallops and lobster for a spectacular dish. Just use what is available in your area. Shrimp, crab, lobster and scallops or any combination - Whatever you like best. I like to make these in individual aluminum foil pouches so each person gets their own, but you can also serve this family style. And, most importantly ... don't forget the mango salsa. It is a perfect compliment to this dish and what makes it special. And like any nachos, the condiments ... lettuce, tomatoes, sour cream, olives, avocado, and lime are a must - but use the condiments that you like best. These aren't every day nachos, but these are great party food or a great Friday night dinner. Serve these with a big bowl of soup, and dessert for a fun movie night or game night. Note: The sauce is made very quickly, even buying pre grated cheese can help if time is a factor; and now-a-days, you can even find frozen mango which will work if fresh is not available. It sounds more difficult than it is, and it really isn't a hard dish at all.
Provided by SarasotaCook
Categories Mexican
Time 30m
Yield 6-8 Individual servings, 6-8 serving(s)
Number Of Ingredients 31
Steps:
- Pre-heat the oven to 350, middle shelf. I use a large 13x9" pan or baking dish, but you can also make these in individual foil pouches as well and just set them on a baking sheet. Make sure to spray the pan or foil pouches with a non stick spray. I often line the casserole dish or pan with parchment for even easier clean up.
- Mango Salsa -- In a small bowl, mix the mango, red pepper, scallions, cilantro, lime juice, olive oil, salt and pepper and toss well to combine. Set to the side, cover and refrigerate for 1-4 hours to combine the flavors. This is better made ahead, but not necessary.
- Sauce -- In a medium size sauce pan, add the butter, garlic, shallots and cook 2 minutes on medium heat. Then add in the flour and whisk well until combined and cook another minute to get rid of the flour taste. Add in the cream and season with salt and pepper. Add in the shrimp, scallops or lobster, etc (any un-cooked seafood) and cook 2-3 minutes until done. Slowly add in the cream and cumin and bring to a medium heat. The sauce will begin to thicken. Add in the crab meat and lightly stir and reduce to low heat and just let it simmer. The sauce is done. Make sure to check for seasoning - salt and pepper if necessary. Next, the chips and cheese just take a few minutes.
- Base -- As the sauce is cooking, spread 1/2 of the chips in the pan, dish or in the foil pouches and top with 1/2 of the monterey jack, pepper jack and cheddar cheeses. Bake 2-4 minutes until melted. Remove from the oven and top with 1/2 of the seafood sauce and add another layer of chips and the remainder of cheese and sauce, top with the parmesan and bake another 3-4 minutes.
- Serve -- If I serve them in individual pouches I let each person garnish their own dish. But I do put a big spoon of the mango salsa and lime slice right on top of the melted cheese. If family style, I like to serve them over a big plate of shredded lettuce and then top with the mango salsa, sour cream, olives and a lime slice which happen to be my favorites. Just don't forget the mango salsa and feel free to use any toppings you like.
- As I said, serve them as appetizers or as a main dish. Try some sliders on the side for a fun movie or game night with friends. A few beers or wine and dessert and you have a fun unique dinner. And it is really quick to make believe it or not. ENJOY!
Nutrition Facts : Calories 941.9, Fat 60.1, SaturatedFat 28.7, Cholesterol 232.3, Sodium 1547.4, Carbohydrate 59.5, Fiber 5, Sugar 9.4, Protein 44.4
CRAB MANGO AND AVOCADO SALAD
This recipe is fantastic! So much flavor and so fresh. Such a beautiful presentation! I got this recipe from Simply Recipes and it a family favorite. I did not include the 1-2 hours to chill the salad prep time.
Provided by susie cooks
Categories < 30 Mins
Time 23m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Sauce directions:.
- Heat the olive oil in a small pan over medium heat. Add the mango, season with salt and pepper. Cook, stirring, for about 3 minutes until the fruit is very tender. Add water, bring to a boil and remove from heat. Stir in lemon juice. Pour the mixture into a blender and purée until smooth. Chill.
- Alternatively, if you are pressed for time, put all of the sauce ingredients into a blender and purée.
- Crab salad directions:.
- 1 In a bowl add the crab meat, 2 tsp of the cilantro, 1 tsp of the mint, the chopped shallot, a Tbsp of lime juice, 2 Tbsp of olive oil, 10 drops of Tabasco sauce, and salt and pepper to taste. Mix carefully with a fork, to avoid breaking up the larger lumps of crab meat. Set aside.
- 2 In a separate bowl add the mango, avocado, 1 Tbsp olive oil, 1/2 Tbsp of lime juice, the remaining cilantro and mint leaves, 10 drops of Tabasco, and salt and pepper to taste. Mix gently with a spoon, taking care not to mush the avocado pieces.
- 3 Spoon some mango avocado mixture on to a chilled plate, gently mound some crab mixture over it. Garnish with cilantro leaves. For a tasty added touch if you have them, arrange peeled sections of sweet ruby red grapefruit around the salads. The grapefruit provides a flavorful complement to the crab salad.
- Alternatively you can use small tureens or desert bowls for individual molds, line the mold with plastic wrap, then layer the crab mixture and the mango avocado mixture. Chill in the refrigerator for 1 to 2 hours. When you are ready to serve, gently remove the salads from the molds onto individual plates. Serve the sauce on the side.
Nutrition Facts : Calories 368.3, Fat 22.3, SaturatedFat 3.1, Cholesterol 66.9, Sodium 341.1, Carbohydrate 23.8, Fiber 5.3, Sugar 15.8, Protein 21.4
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CRAB & AVOCADO NACHOS RECIPE - PINCH OF YUM
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4/5 Estimated Reading Time 2 mins
- Preheat oven to 450 degrees. Melt the butter and oil in a small skillet over medium high heat. Add corn and spices. Let cook, stirring only a few times, until the corn turns golden brown on the outside.
- Add crab meat, sour cream, and half of the chives (reserve other half for topping). Mix everything together in the skillet and keep over low heat for 3-4 minutes, to heat through.
- Assemble one layer of chips on a baking sheet covered with aluminum foil. Spoon half of the crab mixture and half of the shredded cheese on top of the chips. Top with another layer of chips, the rest of the crab mixture and the rest of the cheese. Broil for 3-5 minutes.
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- Salsa ... Add the avocado to a small bowl with the lime juice, and toss. Then; in a larger bowl, add the mango, tomatoes, cilantro, season with salt and pepper; and, mix to combine. Add in the avocado with all the lime juice and toss; trying not to break up the avocado too much. Season again if necessary. Cover tightly, and refrigerate, until ready to use. Best made 30 minutes in advance. TIP: press the plastic wrap right on the salsa, so it is covered tightly.
- Shrimp ... I usually wait for the sales, and then pick up whatever looks best. If using frozen shrimp, make sure to thaw in a colander (in the fridge), so the shrimp do NOT set in water. You want the shrimp; peeled, deveined, and tails removed; and almost room temp. Never cook with cold seafood.
- Saute ... In a medium saute pan, add the olive oil, cumin, Old Bay, and red pepper flakes; stir, and bring to medium high to high heat. Add the shrimp, and saute 1 minute, stirring often. Then, add the garlic, scallions, and wine, and cook another minute or two - just until the shrimp are pink and starting to curl. Add the crab, and mix (the crab is already cooked). Immediately remove from the heat; let it cool just a minute - then, stir in the sour cream, and mix lightly to combine all the ingredients.
- Nachos ... How to bake your nachos. You can make small foil boats; use individual baking dishes; or, a sheet pan lined with parchment or foil - they all work just as well. Lightly spray your foil, pan, dish, etc. with a non-stick spray. Then, spread out the chips in a single layer and top with the seafood mix. Finish by topping with the cheese and pickled jalapenos.
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