This combination was quite wonderful!
West Indian Curried Crab Cakes with Papaya & Mango Salsa
Recipe By :Chef Cindy Hutson from Ortanique on the Mile
Serving Size : 8 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
Crab Cakes3 eggs
1/2 cup mayonnaise
1 tablespoon whole grain mustard
1 tablespoon Worcestershire sauce
2 tablespoons Madras curry powder (I used Penzey's Maharajah Curry Powder)
4 scallions -- chopped
1/4 cup parsley -- chopped
1/4 cup red bell pepper -- diced
1/4 cup yellow bell pepper -- diced
1/4 cup red onion -- diced
1 pound jumbo lump crabmeat
1 cup panko bread crumbs
salt and pepper -- to taste
Mango & Papaya Salsa
Beat eggs, mayonnaise, mustard, Worcestershire, and curry powder in a large bowl. Set aside and let the curry bloom for 15 minutes.
Add scallions, parsley, red onion, red and yellow peppers and toss with curry mixture. Add crab, panko, salt and pepper to taste. Toss ingredients together gently.
Form crab mixture into 3oz servings. Sear off in hot skillet with butter until golden brown on each side. Bake in 400-degree oven for 8-10 minutes.
Serve with mango papaya salsa.
Source:
"Colony Stone Crab, Seafood & Wine Festival 17th Annual"
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Mango & Papaya Salsa
Recipe By :Chef Cindy Hutson from Ortanique on the Mile
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
1 teaspoon chives -- chopped3 scallions -- chopped
1 teaspoon Scotch Bonnet sauce -- to taste (I used Melinda's Original Habanero Pepper Sauce)
1 cup papayas -- chopped
1 cup mangos -- chopped
2 tablespoons cilantro -- chopped
3 limes -- juiced
1/4 cup sugar (adjust amount to sweetness of papaya)
Place all ingredients in a bowl and mix well.
Source:
"Colony Stone Crab, Seafood & Wine Festival 17th Annual"
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West Indian Curried Crab Cakes with Papaya & Mango Salsa
Recipe By :Chef Cindy Hutson from Ortanique on the Mile
Serving Size : 8 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
Crab Cakes3 eggs
1/2 cup mayonnaise
1 tablespoon whole grain mustard
1 tablespoon Worcestershire sauce
2 tablespoons Madras curry powder (I used Penzey's Maharajah Curry Powder)
4 scallions -- chopped
1/4 cup parsley -- chopped
1/4 cup red bell pepper -- diced
1/4 cup yellow bell pepper -- diced
1/4 cup red onion -- diced
1 pound jumbo lump crabmeat
1 cup panko bread crumbs
salt and pepper -- to taste
Mango & Papaya Salsa
Beat eggs, mayonnaise, mustard, Worcestershire, and curry powder in a large bowl. Set aside and let the curry bloom for 15 minutes.
Add scallions, parsley, red onion, red and yellow peppers and toss with curry mixture. Add crab, panko, salt and pepper to taste. Toss ingredients together gently.
Form crab mixture into 3oz servings. Sear off in hot skillet with butter until golden brown on each side. Bake in 400-degree oven for 8-10 minutes.
Serve with mango papaya salsa.
Source:
"Colony Stone Crab, Seafood & Wine Festival 17th Annual"
- - - - - - - - - - - - - - - - - - -
Mango & Papaya Salsa
Recipe By :Chef Cindy Hutson from Ortanique on the Mile
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
1 teaspoon chives -- chopped3 scallions -- chopped
1 teaspoon Scotch Bonnet sauce -- to taste (I used Melinda's Original Habanero Pepper Sauce)
1 cup papayas -- chopped
1 cup mangos -- chopped
2 tablespoons cilantro -- chopped
3 limes -- juiced
1/4 cup sugar (adjust amount to sweetness of papaya)
Place all ingredients in a bowl and mix well.
Source:
"Colony Stone Crab, Seafood & Wine Festival 17th Annual"
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