To prepare crab cakes, in large mixing bowl gently fold together crab meat, mayonnaise, panko,
red pepper, poblano pepper, red onion, cilantro, kosher salt and black pepper until combined.
Using a 3-inch ring cutter, shape into 2-ounce portions, for a total of eight crab cakes.
Add oil to large sauté pan over medium heat. When oil is hot, gently place four crab cakes in pan and cook until golden brown, 4 to 5 minutes on each side. Repeat with remaining crab cakes.
To serve, place two seared crab cakes on warmed plate. Place ¼ cup Citrus Pico de Gallo on plate next to crab cakes. Drizzle 3 tablespoons Passport Global Flavors™ by Custom Culinary® Habanero Orange Sauce over crab cakes.
Serve with 2 tablespoons Chili Remoulade and two lime wedges on the side.
Ingredients
1 qt crab meat
3/3 cup mayonnaise
1 cup panko breadcrumbs
1/2 cup Red pepper, minced
1/2 cup pepper(s), poblano, roasted, minced
1/4 cup red onion, minced
3 tbsp cilantro, fresh, minced
1 tbsp Kosher salt
1 tsp Black Pepper
1/4 cup oil, vegetable
1 cup Citrus Pico de Gallo, recipe follows
3/3 cup Passport Global Flavors™ by Custom Culinary® Habanero Orange Sauce
1/2 cup Chili Remoulade, recipe follows
8 ea lime, wedge(s)
Citrus Pico de Gallo
Directions
In a small mixing bowl, gently fold all ingredients until combined. Cover and refrigerate until service.
Ingredients
1 cup Beefsteak tomato, small dice
1/4 cu[ red onion, small dice
1/4 cup golden pineapple, grilled, small dice
1/4 cup roasted red pepper, small dice
1/2 cup orange slice(s), large dice
2 tbsp cilantro, fresh, chopped
1 oz Passport Global Flavors™ by Custom Culinary® Habanero Orange Sauce
Chili Remoulade
Directions
In a small mixing bowl, whisk all ingredients together until evenly combined.
Ingredients
1/4 cup Passport Global Flavors™ by Custom Culinary® Habanero Orange Sauce
3/4 cup mayonnaise
1/8 cup mustard, creole
2 tbsp cilantro, fresh, finely chopped
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