From: Executive chef Arturo Paz, Phillips Harborplace, Baltimore. Yield: 12 servings. 12 3-oz. Phillips Crab Cakes 9 oz. plantain chips, pulsed in food processor ¼ cup canola or other vegetable oil ¼ cup butter 1 habañero pepper, peeled and seeded* 2 mangos, peeled and diced ¼ cup lime juice 2 Tbsp. cilantro, minced ¼ cup clover honey Thaw crab cakes according to package directions. Prepare salsa by charring habañero pepper and chopping. Pulse pepper in food processor with ½ ...
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