Crispy Plantain Crusted Crab Cake with Mango Habanero Salsa

Crispy Plantain Crusted Crab Cake
with Mango Habanero Salsa
 

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Ingredients & Directions

(12) 3 oz.
9 oz.
¼ c.
¼ c.
1
2
¼ c.
2 Tbsp.
¼ c.

Phillips crab cakes
Plantain chips, pulsed in food processor
Canola or other vegetable oil
Butter
Habañero pepper, peeled and seeded*
Mango, peeled and diced
Lime juice
Cilantro, minced
Clover honey

*Handle Habañero pepper with protective gloves.

1. Thaw crab cakes according to package directions.

2. Prepare salsa by charring Habañero pepper and chopping.

3. Pulse pepper in food processor with ½ mango, lime juice, cilantro and honey until smooth. Fold in the remaining diced mango and chill until ready to use.

4. Pat each crab cake with crushed plantain chips.

5. Heat oil and butter over medium heat and pan fry crab cakes 3-4 min. per side until golden brown on both sides and internal temperature reaches 165°F.

6. Serve each crab cake with about 2 ½ Tbsp. salsa.

Serving suggestion: Serve with sautéed ripe plantains, lime wedges and a dollop of sour cream to cool the heat!

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