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RECIPE
23 INGREDIENTS14 STEPS1HR

Crab and Avocado "Sandwiches" with Mango Coulis

5.0
2 Ratings

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Palm Desert Food & Wine

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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

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Crab Cake

2 cups
Canola Oil
8 oz
Maine Crab Meat
or Dungeness Crab Meat
1 Tbsp
Red Onions , finely chopped
2 Tbsp
Scallions , thinly sliced
1 1/2 Tbsp
Red Bell Peppers , finely chopped
1/4 cup
Mayonnaise
1 Tbsp
Tabasco® Original Red Pepper Sauce
other Hot Pepper Sauce
1 1/4 cups
Breadcrumbs
preferably panko crumbs, divided
2 Tbsp
Lemons , juiced, freshly squeezed
1 1/2 Tbsp
Worcestershire Sauce
1/2 tsp
1/4 tsp
Freshly Ground Black Pepper
1
Egg , lightly beaten

Avocado Salsa

2
Avocados , ripe
1 Tbsp
Lime Juice , freshly squeezed
2 Tbsp
Red Onions , finely chopped
1 Tbsp
Fresh Cilantro , chopped
1 Tbsp
Extra-Virgin Olive Oil
1/4 tsp

Mango Coulis

2
Mangoes , ripe
2 cups
Water
1 tsp
Powdered Confectioners Sugar

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Nutrition Per Serving

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CALORIES
1706
FAT
142.5 g
PROTEIN
23.6 g
CARBS
87.2 g

Cooking Instructions

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Step 1
In a 10-inch saute pan, heat up the Canola Oil (2 cup) 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 (0.5 pound), Red Onion (3 teaspoon), Scallion (2 tablespoon), Red Bell Pepper (1 1/2 tablespoon), Mayonnaise (1/4 cup), Tabasco® Original Red Pepper Sauce (1 tablespoon), Breadcrumbs (1/4 cup), Lemon (2 tablespoon), and Worcestershire Sauce (1 1/2 tablespoon). Mix until fully incorporated.
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 (1/2 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon). 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 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 Avocado (2).
Step 8
Combine the diced ripe avocados, Lime Juice (1 tablespoon), Fresh Cilantro (1 tablespoon), Red Onion (2 tablespoon), Extra-Virgin Olive Oil (1 tablespoon) and Kosher Salt (1/4 teaspoon). Mix well and refrigerate until ready to use.
Step 9
Cut and dice the Mango (2).
Step 10
Place the mango chunks in blender with half of Water (2 cup) and the Powdered Confectioners Sugar (1 teaspoon). 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 12
Slice the crab cake in half.
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.

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Nutrition Per Serving
Calories
1706
% Daily Value*
Fat
142.5 g
183%
Saturated Fat
12.8 g
64%
Trans Fat
0.4 g
--
Cholesterol
116.8 mg
39%
Carbohydrates
87.2 g
32%
Fiber
11.8 g
42%
Sugars
17.7 g
--
Protein
23.6 g
47%
Sodium
1215.8 mg
53%
Vitamin D
0.2 µg
1%
Calcium
120.2 mg
9%
Iron
3.7 mg
21%
Potassium
732.9 mg
16%
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