Crab And Goat Cheese Poblanos With Mango Salsa Recipes

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 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.

SALSA-BAKED GOAT CHEESE

Steps:

• 1. Heat the oven to 350 degrees. Spread out the nuts on a baking sheet and toast them in the oven until lightly browned and very fragrant, 7 or 8 minutes (the pine nuts will brown quicker than either of the others). Remove and slide them off into a medium-size bowl.
• 2. Add the cheeses to the bowl and combine thoroughly with the nuts. Scoop it in the center of a baking dish (I like to use a decorative 9-inch pie pan) and form it into a 5-inch-diameter disk. Spoon the salsa over and around the cheese. Place the dish in the oven and bake until heated through, 10 to 15 minutes. Sprinkle on the cilantro and set it out for your guests to enjoy as a dip or a spread.

SOFT-SHELL CRABS ON PAPAYA-MANGO SALSA

Steps:

• Wash and dry the crabs, and sprinkle on both sides with flour.
• Heat oil in nonstick pan large enough to hold the crabs.
• Place crabs top side down in hot oil and cook over medium-high heat until they begin to turn red; turn and brown on other side. The total cooking time is about 6 to 8 minutes, depending on the size of the crabs.
• Meanwhile, peel and seed the papaya. Peel the mangoes. Cut fruits into bite-size pieces and place in a bowl.
• Wash, trim and seed the jalapeno; mince and add to fruit.
• Add lime juice to fruit.
• Wash, dry and chop cilantro to make 1 tablespoon and stir in.
• Arrange salsa on each of two dinner plates and place crabs on top of salsa.

3 CHEESE POBLANOS/BLACK BEAN SAUCE/MANGO PICO DE GALLO

Steps:

• BLACK BEAN SAUCE:.
• Saute onion with garlic.
• Add black beans, chipotle and heavy cream to the sauteed onions & garlic.
• Blend until smooth; set aside.
• MANGO PICO DE GALLO:.
• Cut mangoes and the rest of the ingredients into small cubes.
• Dress with lemon juice, olive oil, salt & pepper.
• Set aside.
• STUFFED POBLANOS:.
• Roast and peel the poblanos.
• Shred cheeses and stuff poblanos.
• Warm up in the oven, at 250ºF, until cheeses start to melt.
• Serve with black bean sauce and mango pico de gallo.

CRAB CAKES WITH FRESH MANGO-PEACH SALSA

Steps:

• Score mango flesh and cut into chunks. Cut peaches into chunks. Transfer both into a bowl with tomatoes, onion, jalapeno, cilantro, honey, and balsamic vinegar; stir carefully to combine, being careful not to bruise the fruit. Place in the refrigerator to chill while you prepare the crab cakes, or up to 3 days.
• Inspect crabmeat and discard any shells. Transfer meat to a bowl. Add green onions, salt, and pepper; gently mix to combine with a wooden spoon or silicone spatula, making sure you don't break up the crabmeat.
• Add eggs and flour; stir with a fork until combined. Shape mixture into eight 4- to 5-inch patties.
• Place panko in a partially (not fully) sealed plastic bag. Roll over the crumbs with a rolling pin until crushed but not too fine; air will escape the bag through the opening. Transfer panko to a shallow bowl. Gently press crab cakes into the crumbs to coat on both sides, being careful not to break them.
• Heat oil in a large skillet over medium heat until hot, but not burning or smoking. Cook 4 crab cakes at a time in the hot oil until golden brown, about 5 minutes per side. Remove to a paper towel-lined plate to drain excess oil, then repeat with remaining crab cakes.
• Serve on top of or alongside chilled salsa.