My lunch yesterday. Defininitely a good “Boca” dish. Crab Cake With Mango Salsa: -3 slice(s) firm white sandwhich bread -1 pound(s) lump crabmeat, picked over to remove cartilage and shell -1/4 cup(s) mango chutney, minced -1 tablespoon(s) Dijon mustard -2 teaspoon(s) green jalapeno pepper sauce -1/2 teaspoon(s) salt -1/4 teaspoon(s) freshly ground black pepper -1 large egg white -3 tablespoon(s) olive oil Directions: -Mango Salsa: In medium bowl, stir together gently 1 mango, cut into 1/2-inch cubes, 1 large red bell pepper, cut into 1/2-inch pieces, 2 thinly sliced scallions, 2 tablespoons honey, and 1 tablespoon fresh lemon juice. Cover and refrigerate.  -Preheat oven to 400 F.  -In food processor , process bread to fine crumbs (or finely chop by hand). Transfer crumbs to sheet of wax paper; set aside.  -In large bowl, stir together crabmeat, chutney, mustard, pepper sauce, salt, and blck pepper. In small bowl, beat egg white to stiff peaks. Fold beaten white into crab mixture until incorporated. Shape mixture into 8 cakes. Coat each crab cake on both sides with reserved bread crumbs, patting them to adhere.  -In 10-inch nonstick skillet, heat 1 1/2 tablespoons oil over medium heat. Add 4 crab cakes and sauté 2 minutes per side, or until golden brown. Transfer to baking sheet. Sauté remaining crab cakes in remaining 1 1/2 tablespoons oil in the same manner and transfer to baking sheet. Bake 7 to 8 minutes, or until heated through. -Divide crab cakes among 4 dinner plates and spoon mango salsa alongside.

My lunch yesterday. Defininitely a good “Boca” dish.



Crab Cake With Mango Salsa:

-3 slice(s) firm white sandwhich bread

-1 pound(s) lump crabmeat, picked over to remove cartilage and shell

-1/4 cup(s) mango chutney, minced

-1 tablespoon(s) Dijon mustard

-2 teaspoon(s) green jalapeno pepper sauce

-1/2 teaspoon(s) salt

-1/4 teaspoon(s) freshly ground black pepper

-1 large egg white

-3 tablespoon(s) olive oil



Directions:

-Mango Salsa: In medium bowl, stir together gently 1 mango, cut into 1/2-inch cubes, 1 large red bell pepper, cut into 1/2-inch pieces, 2 thinly sliced scallions, 2 tablespoons honey, and 1 tablespoon fresh lemon juice. Cover and refrigerate.

 -Preheat oven to 400 F.

 -In food processor , process bread to fine crumbs (or finely chop by hand). Transfer crumbs to sheet of wax paper; set aside.

 -In large bowl, stir together crabmeat, chutney, mustard, pepper sauce, salt, and blck pepper. In small bowl, beat egg white to stiff peaks. Fold beaten white into crab mixture until incorporated. Shape mixture into 8 cakes. Coat each crab cake on both sides with reserved bread crumbs, patting them to adhere.

 -In 10-inch nonstick skillet, heat 1 1/2 tablespoons oil over medium heat. Add 4 crab cakes and sauté 2 minutes per side, or until golden brown. Transfer to baking sheet. Sauté remaining crab cakes in remaining 1 1/2 tablespoons oil in the same manner and transfer to baking sheet. Bake 7 to 8 minutes, or until heated through.

-Divide crab cakes among 4 dinner plates and spoon mango salsa alongside.