Gluten-Free Local Dungeness Crab Cake with Tropical Fruit Salsa and Spicy Mango Coulis
Recipe by Scott Diehl, Executive Chef of Diablo (Calif.) Country Club.
Ingredients:
For the Crab Cake:
1lb. Dungeness Lump Crab
2 tbs. blended olive oil
¼ cup diced onion
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper
¼ cup diced celery
1 tbs. chopped chives
1 tsp. chopped tarragon
1 tsp. chopped parsley
½ cup mayo
2 ea. fresh squeezed lemon juice
1 tsp. Tabasco
¼ cup Dijon mustard
1tbs. old bay seasoning
1tsp. kosher salt
.5 tsp. ground white pepper
Procedure:
- Place a sauté over medium heat pour in the oil and the bell peppers onion and celery in the sweat until soft do not brown. Add the chopped herbs and old bay to the pan and let cool. Open the can of crab and drain out the water pour the crab meat into a large bowl add the vegetables herbs. Mix together and season with salt pepper and mix in the mayo, mustard, lemon juice and Tabasco. Taste and adjust seasoning in necessary. Portion the crab mix into 6 equal balls and press to form a tight patty.
- Place a nonstick sauté pan over medium heat add the remaining oil and place the crab cake in the pan and cook when golden brown, flip over and continue to cook until both sides are nice and brown place in 350 degree oven for five minutes remove. On you serving plate spoon 2oz of the spicy mango puree in a circle about 4in in diameter. Place the crab cake in the middle of the mango puree spoon the tropical fruit salsa around and garnish with micro greens.
For the Tropical Fruit Salsa:
¼ cup diced mango
¼ cup diced pineapple
¼ cup diced papaya
¼ cup diced tomato
1tsp minced jalapeno
1tsp chopped cilantro
1ea lime juice and micro plane the zest
Procedure:
- Combine all ingredients in a mixing bowl season and mix together well taste and adjust the seasoning if needed
For the Spicy Mango Coulis:
1ea Spanish onion diced
2ea mangos peeled and diced
2ea yellow pepper diced no seeds or white
1ea mighty mango puree
1tsp red chili flakes
2tbs blended oil
Procedure:
- Place a sauce pan over medium heat add the oil when the oil is hot add the diced onion and chili flakes sauté for about three minutes add the diced yellow pepper and mango and continue to slowly cook down after about five minutes when soft add the Mighty mango puree and simmer for five minutes. Remove from the stove fill your blender cup half full with the mango mixture and puree until very smooth and strain through fine mesh sieve repeat until all the mango mixture has been pureed and strain season and taste adjust if needed.
