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Crab and Avocado "Sandwiches" with Mango Coulis
Recipe

23 INGREDIENTS • 14 STEPS • 1HR

Crab and Avocado "Sandwiches" with Mango Coulis

5.0
2 ratings
Chef Cat Cora's classic crab cakes split in half, filled with a cool, tangy avocado salsa, and placed in a bright pool of mango coulis. The avocado complements the warm, rich crab, and the coulis adds a tropical touch.
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Crab and Avocado "Sandwiches" with Mango Coulis
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Palm Desert Food & Wine
This festival features the brightest and most inspired chefs from across the country for three extraordinary days of culinary and wine tastings.
https://www.palmdesertfoodandwine.com/
Chef Cat Cora's classic crab cakes split in half, filled with a cool, tangy avocado salsa, and placed in a bright pool of mango coulis. The avocado complements the warm, rich crab, and the coulis adds a tropical touch.
1HR
Total Time
$3.83
Cost Per Serving
Ingredients
Servings
4
us / metric
Crab Cake
Canola Oil
2 cups
Canola Oil
Maine Crab Meat
8 oz
Maine Crab Meat
or Dungeness Crab Meat
Red Onion
1 Tbsp
Red Onion, finely chopped
Scallion
2 Tbsp
Scallions, thinly sliced
Red Bell Pepper
4 tsp
Red Bell Peppers, finely chopped
Mayonnaise
4 Tbsp
Mayonnaise
Tabasco® Original Red Pepper Sauce
1 Tbsp
Tabasco® Original Red Pepper Sauce
other Hot Pepper Sauce
Breadcrumbs
1 1/4 cups
Breadcrumbs
preferably panko crumbs, divided
Lemon
1
Lemon, juiced
2 Tbsp juice per 4 servings
Worcestershire Sauce
4 tsp
Worcestershire Sauce
Salt
as needed
Freshly Ground Black Pepper
as needed
Freshly Ground Black Pepper
Egg
1
Egg, lightly beaten
Avocado Salsa
Avocado
2
Avocados, ripe
Lime
1
Lime, freshly squeezed
1 Tbsp juice per 4 servings
Red Onion
2 Tbsp
Red Onions, finely chopped
Fresh Cilantro
1 Tbsp
Fresh Cilantro, chopped
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Kosher Salt
as needed
Mango Coulis
Mango
2
Mangoes, ripe
Water
2 cups
Water
Powdered Confectioners Sugar
1 tsp
Powdered Confectioners Sugar
Nutrition Per Serving
VIEW ALL
Calories
1603
Fat
142.6 g
Protein
21.8 g
Carbs
64.3 g
Add to plan
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Crab and Avocado "Sandwiches" with Mango Coulis
Save
author_avatar
Palm Desert Food & Wine
This festival features the brightest and most inspired chefs from across the country for three extraordinary days of culinary and wine tastings.
https://www.palmdesertfoodandwine.com/
Cooking InstructionsHide images
step 1
In a 10-inch saute pan, heat up the Canola Oil (2 cups) on high heat. Test readiness with a piece of bread. Turn heat to medium. Check temperature with thermometer. It should read 375 degrees F (190 degrees C).
step 2
Combine the Maine Crab Meat (8 oz), Red Onion (1 Tbsp), Scallions (2 Tbsp), Red Bell Peppers (4 tsp), Mayonnaise (4 Tbsp), Tabasco® Original Red Pepper Sauce (1 Tbsp), Breadcrumbs (4 Tbsp), juice from Lemon (1) and Worcestershire Sauce (4 tsp). Mix until fully incorporated.
step 3
Make 3-ounce patties or cakes.
step 3 Make 3-ounce patties or cakes.
step 4
Place the All-Purpose Flour (1 cup) on a plate, and stir in the Salt (as needed) and Freshly Ground Black Pepper (as needed). Place the Egg (1) in a bowl.
step 4 Place the All-Purpose Flour (1 cup) on a plate, and stir in the Salt (as needed) and Freshly Ground Black Pepper (as needed). Place the Egg (1) in a bowl.
step 5
Dredge the 3-ounce cakes in the flour, egg and then the remaining Breadcrumbs (1 cup).
step 5 Dredge the 3-ounce cakes in the flour, egg and then the remaining Breadcrumbs (1 cup).
step 6
Lay the cakes in the oil and panfry until each cake has a nice brown crust on both sides, 5 to 6 minutes total. Transfer to paper towels to drain.
step 6 Lay the cakes in the oil and panfry until each cake has a nice brown crust on both sides, 5 to 6 minutes total. Transfer to paper towels to drain.
step 7
Slice open and dice the Avocados (2).
step 7 Slice open and dice the Avocados (2).
step 8
Combine the diced ripe avocados, juice from Lime (1), Fresh Cilantro (1 Tbsp), Red Onions (2 Tbsp), Extra-Virgin Olive Oil (1 Tbsp) and Kosher Salt (as needed). Mix well and refrigerate until ready to use.
step 8 Combine the diced ripe avocados, juice from Lime (1), Fresh Cilantro (1 Tbsp), Red Onions (2 Tbsp), Extra-Virgin Olive Oil (1 Tbsp) and Kosher Salt (as needed). Mix well and refrigerate until ready to use.
step 9
Cut and dice the Mangoes (2).
step 9 Cut and dice the Mangoes (2).
step 10
Place the mango chunks in blender with half of Water (2 cups) and the Powdered Confectioners Sugar (1 tsp). Process until smooth. If the mixture is too thick, pour in another 1/4 cup of water, and again check the consistency, adding up to another 1/4 cup water if necessary. Refrigerate the coulis until ready to use.
step 10 Place the mango chunks in blender with half of Water (2 cups) and the Powdered Confectioners Sugar (1 tsp). Process until smooth. If the mixture is too thick, pour in another 1/4 cup of water, and again check the consistency, adding up to another 1/4 cup water if necessary. Refrigerate the coulis until ready to use.
step 11
To serve, spoon the mango coulis onto a plate.
step 11 To serve, spoon the mango coulis onto a plate.
step 12
Slice the crab cake in half.
step 12 Slice the crab cake in half.
step 13
Lay the bottom portion in the puree and spoon the avocado mixture on top.
step 13 Lay the bottom portion in the puree and spoon the avocado mixture on top.
step 14
Place the top of the cake on the avocado like a sandwich. Top with a small amount of avocado and garnish with cilantro.
step 14 Place the top of the cake on the avocado like a sandwich. Top with a small amount of avocado and garnish with cilantro.
Tags
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Dairy-Free
American
Lunch
Dinner
Memorial Day
Seafood
Shellfish
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