Gulliver’s Tandoori Crab Cakes with Mango Salsa

Name: Gulliver’s Tandoori Crab Cakes with Mango Salsa
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1lb Wild Dungeness Crab Meat, picked and drained; 1 egg; 2 tbsp kewpie mayonnaise; 2 tsp whole grain mustard; 2 cloves grated garlic; Fresh ginger, grated; 2 tsp Tandoori seasoning; juice of ½ a large lemon; 10 ritz crackers, crumbled; 2 tbsp cilantro; 2 tbsp melted butter; ½ cup kewpie mayonnaise; 1 tsp chipotle sauce in adobo; 1 Chipotle pepper, chopped; 1 tbsp cilantro, chopped; 1 tsp dill pickle juice; 1 tsp honey; ½ tsp salt; 2 mangos, diced; ½ cup diced red onion; ⅓ cup diced tomato; 1 jalapeño, seeds removed and diced; 2 tbsp chopped cilantro; juice of 1 lime; ¼ cup salsa verde

Tandoori-spiced crab cakes of wild Dungeness crab meat bound with crushed Ritz, ginger and cilantro, with a mango salsa and a chipotle mayo alongside. From Gulliver Swenson, a friend of ours and a great cook.

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AmericanMain Course

Gulliver’s Tandoori Crab Cakes with Mango Salsa

Author:

Premier Catch Customer Gulliver Swenson

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Servings

Prep Time

30 minutes

Cook Time

15 minutes

Tandoori crab cakes with mango salsa and homemade chipotle mayo combine succulent crab meat infused with tandoori spices, creating a flavorful crust. The vibrant mango salsa adds a sweet and tangy contrast, while the chipotle mayo delivers a creamy, zesty kick, making each bite a delightful fusion of Indian and tropical flavors.

Ingredients

1lb Wild Dungeness Crab Meat, picked and drained
1 egg
2 tbsp kewpie mayonnaise
2 tsp whole grain mustard
2 cloves grated garlic
Fresh ginger, grated
2 tsp Tandoori seasoning
juice of ½ a large lemon
10 ritz crackers, crumbled
2 tbsp cilantro
2 tbsp melted butter

Chipotle Mayo:

½ cup kewpie mayonnaise
1 tsp chipotle sauce in adobo
1 Chipotle pepper, chopped
1 tbsp cilantro, chopped
1 tsp dill pickle juice
1 tsp honey
½ tsp salt

Mango Salsa:

2 mangos, diced
½ cup diced red onion
⅓ cup diced tomato
1 jalapeño, seeds removed and diced
2 tbsp chopped cilantro
juice of 1 lime
¼ cup salsa verde

Directions

Crab Cakes:

Preheat oven to 450°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together egg, mustard, mayonnaise, garlic, ginger, tandoori seasoning, lemon juice. Add the crabmeat, cracker crumbs and cilantro. Gently fold until evenly combined. Refrigerate for 30 minutes.
Use an ice cream scoop to portion out the crab cakes and place onto parchment lined baking sheet. Bake for 12-14 minutes, until golden on top and firm to the touch.
Brush butter on the crab cakes. Serve with chipotle mayo and mango salsa.

Chipotle Mayo:

Combine chipotle mayo ingredients in a small bowl. Whisk until well combined and set in the refrigerator before serving.

Mango Salsa:

In a serving bowl, combine the diced mango, tomato, onion, cilantro and jalapeño. Drizzle with the juice of one lime and salsa verde.

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