Crab Cakes With Mango Avocado Relish And Sour Orange Sauce Recipes
CRAB CAKES WITH SPICY AVOCADO SAUCE
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.
- Make sauce:
- Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and purée until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.
- Make crab cakes:
- Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.
- Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.
- Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.
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- In a small skillet, heat 1 tablespoon olive oil (reserve the rest for cooking the crab cakes!), and add the minced bell pepper and shallot. Cook over low-medium heat for 10 minutes, stirring frequently. Don't let it burn, just brown it slowly. Do not skip this step!
- Combine all the ingredients for the mango relish in a small bowl and mix. Spoon the mango relish over the crab cakes to serve.
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