Avocado Blue Crab Cakes with Mango Beurre Blanc

A sumptuous and impressive appetizer will melt in your mouth to melt your heart away. The creamy avocado and delicious blue crab married perfectly with the rich buttery sauce flavored with delicious, sweet mango and the tangy fresh orange juice. Both the sauce and the crab cake complement each other very well.

The golden looking blue crab cakes are crispy on the outside filled generously with blue crab meat and creamy avocado inside. These plump crab cakes are gorgeously sitting on a bed of fresh greens soaking in a pool of sweet and delicate mango beurre blanc. 


Beurre blanc is a Classic French buttery sauce meaning "white butter". It is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine and shallots into which cold butter is blended off the heat to prevent separation.  I have replaced the vinegar and white wine with freshly squeezed orange juice. I strongly recommend you try this combination to relish the best crab cakes ever. 





PREP TIME
COOK TIME
TOTAL TIME

Category: Appetizer/Starter/First course
Cuisine: American and French fusion 
Level: Intermediate
Serves: 6 cakes with 1 cup sauce

INGREDIENTS

AVOCADO BLUE CRAB CAKE
1. Blue Crab - 2 cups (jumbo lump crabmeat, picked over for shells and cartilage 
2. Mayonaise - 1/4 cup
3. Avocado - 1/2 (peeled, seed removed and mashed)
4. Lime juice - 2 teaspoon
5. Salt - 1/2 teaspoon
6. White Pepper - 1/2 teaspoon
7. All purpose flour/ Maida - 3/4 cup
8. Egg - 1
9. Milk - 1 tablespoon
10. Bread crumbs - 1 cup (Panko - dry)
11. Vegetable oil - shallow frying




Mango Beurre Blanc 
1. Mango Pulp - 1/4 cup
2. Butter - 1+1 tablespoon
3. Garlic powder - 1/4 teaspoon
4. Shallots - 1 tablespoon
5. Orange Juice (fresh) - 1/4 cup
6. Cream - 1/4 cup
7. Salt to taste
8. White Pepper - 1/4 teaspoon
9. Tomato oil (optional for garnishing) - 1 teaspoon
10. Salad (organic) - optional
DIRECTIONS


AVOCADO BLUE CRAB CAKE
1. In a mixing bowl combine the crabmeat, mayonnaise, mashed avocado, lime juice, salt, white pepper and fold gently to combine. Try retaining the crab lumps a possible.



2. Divide the crabmeat into 6 equal sized portions. Using your clean hands shape them into thick patties (approximately 1 inch).



3. Arrange 3 shallow plates or bowls and fill in with all purpose flour on the 1st, egg and milk whisked on the second and lastly, panko bread crumbs on the third. Also season them all with little salt and pepper.



4. Working one at a time, dredge the patties into the flour, next into the egg wash and finally into the bread crumbs, shaking between each stage to remove excess. 

5. Heat a large skillet with 1/4 inch of vegetable oil over medium-high heat. Gently place the crab cakes in two batches to allow room for the patties to to cook until golden-brown for about 2 minutes per side.



6. Transfer to a plate lined with paper towel to drain briefly before serving. 

MANGO BEURRE BLANC SAUCE
1. Melt 1 tablespoon butter in a sauce pan over medium heat. Add finely chopped shallots, garlic powder, salt and saute briefly until translucent. 

2. Pour in the mango pulp and orange juice. Stir and bring to a simmer and reduce liquid by half. Now add the cream and simmer until it thickens to a sauce consistency. Add another table spoon of cold butter to blend off the heat to retain the creamy smooth texture and prevent separation. 

3. Puree carefully using a hand blender until smooth. 

4. Season with salt and pepper and reserve keeping warm until ready to serve.


ASSEMBLY/ Presentation

In a shallow plate, arrange a bed of fresh organic seasonal salad in the center. Lean the shallow fried crab cakes against the salad. Gently pour in the mango beurre blanc around the salad/ crab cakes. Drizzle tomato oil on the buttery sauce. I have fried rice crisps and topped it in the center of the crab cakes for more textured presentation and serve immediately.
You may plate this appetizing dish the way you desire with a toast  welcoming 2017!  


NOTES AND TIPS

1. If you do not get blue crab meat, you may substitute with Dungeness crab meat as well.
2. Avocados will oxidize once they are peeled, so make sure you mash them immediately and mix with lime juice to retain its natural green color. 
3. The breaded patties can be refrigerated for at least 15 minutes for easy handling as the patties are fragile and will require caution when breading as well. 
4. In case you are throwing a party, the breaded patties can be pre-made a day before to shallow fry right before your guests arrive. 
5. You may substitute the garden salad with papaya salsa. For recipe check Salmon with Peanut sauce and Papaya salsa
6. I have economized the butter quantity (from 2 sticks to 2 tablespoons) without compromising the flavor of the sauce.


Comments

  1. I can have this every day. Photos are so tempting me to enjoy this delicious crab cakes.

    ReplyDelete

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