Fragrant Crab Cakes with Mango Chutney
Crab Cakes:
• 1 pound Crabmeat, Lump or Jumbo Lump
• ½ cup Mayo
• 1 tsp Garlic, minced
• 1 tsp Ginger, peeled and sliced
• ½ tsp Lemon Zest
• ½ tsp Lime Zest
• ½ tsp Garam Masala
• Salt and Pepper to taste
Mix all ingredients and form 2oz. cakes
Chutney:
• ½ cup Mango, finely diced
• ½ cup Pineapple, finely diced
• ½ cup Red Pepper, finely diced
• ½ cup Currants, dried
• 2 TB Rice Wine Vinegar
• 2 TB Brown Sugar, Light
• 2 TB Ginger, minced
• 1 TB Cumin, ground
Bring sugar, vinegar, and cumin to a boil. Add rest of ingredients and cook for 15 minutes.
Strain juice into a pot and immediately cool the fruit on a sheet pan.
Take the reserved juice and reduce to a light syrup.
Cool and then combine with the cooled fruit.
To serve:
Bake the crab cakes until light golden at 400 degrees. About 8 minutes.
Place on top of the chutney, drizzle with the herb or cilantro oil and serve.
Recipe courtesy of Baltimore caterer, The Classic Catering People
