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Posted by admin on June 26th, 2011

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Crispy Plantain Crusted Crab Cake with Mango Habañero Salsa

Posted by admin on June 26th, 2011
  

Crispy Plantain Crusted Crab Cake with Mango Habañero Salsa
Ingredients
(12) 3 oz. Phillips Crab Cakes
9 oz. plantain chips, pulsed in food processor
¼ c. canola or other vegetable oil
¼ c. butter
1 Habañero pepper, peeled and seeded*
2 mangos, peeled and diced
¼ c. lime juice
2 Tbsp. cilantro, minced
¼ c. clover honey

*Handle Habañero pepper with protective gloves.

Directions:

  1. Thaw crab cakes according to package directions.
  2. Prepare salsa by charring Habañero pepper and chopping.
  3. Pulse pepper in food processor with ½ mango, lime juice, cilantro and honey until smooth. Fold in the remaining diced mango and chill until ready to use.
  4. Pat each crab cake with crushed plantain chips.Heat oil and butter over medium heat and pan fry crab cakes 3-4 min. per side until golden brown on both sides and internal temperature reaches 165°F.
  5. Serve each crab cake with about 2 ½ Tbsp. salsa.

  
   
     
 

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Sautéed King Crab Cakes with Fire and Ice Salsa

Posted by admin on April 20th, 2010

Sautéed King Crab Cakes with Fire and Ice Salsa
by Alexa Bosshardt

Yield: 12 servings, about 3 cups
Source: Alexa Hart Bosshardt, MPS, RD, LD/N
Culinary Nutritionist for Phillips Foods, Inc.

Ingredients:
1 case (12 – 3 oz.)  Phillips King Crab Cakes
1- 1/2 c. ¼” diced peeled seedless cucumber
1- 1/2 c. ¼” diced fresh strawberries
2 Tbsp. chiffonade fresh basil leaves
2 Tbsp. chiffonade fresh mint leaves
2 tsp. finely minced fresh seeded
or pickled jalapeño pepper
1/3 c. aged balsamic vinegar
1 Tbsp. clover honey

Directions:
1.Prepare king crab cakes according to package directions.
2.To prepare salsa combine all ingredients together in medium bowl. Cover  and chill 1-3 hours before serving to allow flavors to blend.
3.To serve plate each  sautéed crab cake with approx. ¼ c. salsa. Garnish with fresh mint and/or basil leaves.

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