From: Todd Weisz, Corporate Executive Chef for Phillips Seafood Restaurants.

Crab-lovers will want to know that National Crab Day is March 9th, but crab cake recipes like these can be served any day of the year.

Yield: 6 crab cakes.

Crab Cake:
1 lb. Phillips Backfin Crab Meat
10 saltine crackers, crushed
1 egg
2 tbsp. ranch dressing
2 tsp. oriental chili garlic paste
2 tsp. lime juice
1 tbsp. chopped cilantro
2 tbsp. extra-virgin olive oil.

Plantain Crust:
2 green plantains
2 tbsp. toasted ground cumin seeds
4 cups vegetable oil for frying

Scotch Bonnet Spiked Mango and Pineapple Salsa:
3 ripe mangos, peeled and chopped
1/2 cup pineapple, diced
1/4 cup onion, diced
1 tbsp. garlic, minced
1 tbsp. ginger, minced
1 red bell pepper
1 yellow bell pepper
1/4 tsp. cinnamon
1/8 tsp. all spice
1/4 cup dry vermouth
1/4 cup brown sugar
1/4 cup orange juice
1/4 cup sherry vinegar
Salt to taste.

For crab cake: Combine all ingredients in large mixing bowl, then form into crab cakes.

For plantain crust: With a paring knife, peel the plantains. Slice the plantains very thin. Heat the oil to 350 degrees and deep fry the plantains until golden brown. Remove plantains from oil and place on absorbent paper to remove excess oil. Place the cumin seeds in a small pan and toast in 325 degree oven for 3 to 5 minutes, until lightly toasted. Place fried plantains and toasted cumin in food processor and chop fine with metal blade.

For salsa: In a heavy bottom pot over medium heat, cook all ingredients for 10-15 minutes, reducing half the liquid. Set aside and hold for service.

To finish: Dip the crab cakes in egg whites and encrust with plantain crust. Pan fry cakes in oil until lightly brown. Place in 325 degree oven for 5 minutes. Remove from oven and keep warm. Place Scotch Bonnet Spiked Mango and Pineapple Salsa on plate, add crab cake and garnish with lime wedge and sprig with fresh cilantro.