- Details
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Parent Category: Recipes
• For Crabcakes:
• 1 lb. Lump Crab Meat, picked over
• 1 C. Nacho Cheese Tortilla Chip Crumbs (Doritos) (*see note), divided
• 2 T. Poblano Chile, stemmed, seeded, finely chopped
• 2 T. Green Onions, chopped
• 1 T. Cilantro, chopped
• 1/4 C. Mayonnaise
• 2 T. Bottled Salsa
• Juice of Half of a Lime
• 1 Egg, slightly beaten
• Dash of Tabasco Sauce
• 3 T. Butter or margarine (not spread-type)
• 3 T. Canola Oil
•
• Mango-Chipotle Sour Cream Dipping Sauce
• 1 Chipotle Chile, canned in adobo sauce
• 1 t. of the Adobo Sauce
• 1 Mango, peeled, seeded and diced into 1/2-inch pieces, divided
• 1 t. Honey
• 3/4 C. Sour Cream
• Juice of Half a Lime
• 1 T. Cilantro, chopped
Method:
Combine crab meat, 1/4 C. tortilla chip crumbs, poblano chili, green
onions, cilantro, mayonnaise, salsa, lime juice, egg and Tabasco
sauce. Refrigerate about 45 minutes. Shape into 24, 1 1/2-inch
miniature crab cakes. Roll in remaining tortilla chip crumbs. Heat
butter or margarine and oil in a heavy skillet. Fry crab cakes until
golden brown. Drain on paper towels. Serve with Mango-Chipotle Sour
Cream Dipping Sauce: Place chipotle chili, adobo sauce and 1/2 of the
mango pieces in a food processor bowl. Process until pureed. Stir in
honey. Place sour cream in a medium bowl and stir in mango-chipotle
puree, lime juice, the remaining chopped mango and remaining 1 T.
cilantro. Refrigerate until ready to use. *Note: Process tortilla
chips in food processor until of fine crumbs.
