Tuesday, May 25, 2010

Crab Cakes with Mango salad

I made this last night, and Jim and I thought it was delicious.  Jim bought the crab cakes from the Shrimp Dock, and I just lightly breaded them with Panko bread crumbs and sauteed them in a little olive oil until they were crispy on the outside and hot on the inside.  
Tips:  To dice a mango, stand it with the stem side up.  Then, slice slowly down the side of the mango, following the curve of the seed.  Repeat on the other side and then slice off the smaller pieces that are left on the remaining sides.  Now, score the 2 halves of mango in a crisscross, being careful not to go through the skin.  Invert the peel, and slice off the diced mango. 

For 2 people:
Mango Salad:
Enough soft lettuce (like Red Romaine or bib) for 2 people
1 mango, peeled and diced
1/4 red onion, sliced finely
 Big handful of fresh mint, chopped
Big handful of fresh cilantro, chopped

1 tsp dijon mustard
grated rind from 1 lime
1/4 C lime juice
1/2 C sugar
2/3 C oil
1/2 tsp salt
 Mix together in a screw top jar. Shake well.

To serve, toss the salad with some of the dressing.  Place on plate and top with hot crab cake.  You can also serve this with the Asian Potato Salad.

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