Gulliver’s Tandoori Crab Cakes with Mango Salsa
Premier Catch Customer Gulliver Swenson
4
30 minutes
15 minutes
Tandoori crab cakes with mango salsa and homemade spicy 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 spicy mayo delivers a creamy, zesty kick, making each bite a delightful fusion of Indian and tropical flavors.
Ingredients
1lb Wild Alaska Dungeness Crab Meat
1 egg
2 tbsp kewpie mayonnaise
2 tsp whole grain mustard
2 cloves grated garlic
2 tsp Tandoori seasoning
juice of ½ a large lemon
10 ritz crackers, crumbled
2 tbsp cilantro
2 tbsp melted butter
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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
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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
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Preheat oven to 450°. 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.
Brush butter on the crab cakes and squeeze lemon juice over. Serve with chipotle mayo and mango salsa.
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Combine chipotle mayo ingredients in a small bowl. Whisk until well combined and set in the refrigerator before serving.
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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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