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Zesty Crabballeros with Mango-Chipotle Sour Cream Dipping Sauce

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Ingredients

  • * For Crabcakes:
  • 1 * 1 lb. Lump Crab Meat, picked over
  • 1 * 1 C. Nacho Cheese Tortilla Chip Crumbs (Doritos) (*see note), divided
  • 2 * 2 T. Poblano Chile, stemmed, seeded, finely chopped
  • 2 * 2 T. Green Onions, chopped
  • 1 * 1 T. Cilantro, chopped
  • 1/4 * 1/4 C. Mayonnaise
  • 2 * 2 T. Bottled Salsa
  • * Juice of Half of a Lime
  • 1 * 1 Egg, slightly beaten
  • * Dash of Tabasco Sauce
  • 3 * 3 T. Butter or margarine (not spread-type)
  • 3 * 3 T. Canola Oil
  • *
  • * Mango-Chipotle Sour Cream Dipping Sauce
  • 1 * 1 Chipotle Chile, canned in adobo sauce
  • 1 * 1 t. of the Adobo Sauce
  • 1 * 1 Mango, peeled, seeded and diced into 1/2-inch pieces, divided
  • 1 * 1 t. Honey
  • 3/4 * 3/4 C. Sour Cream
  • * Juice of Half a Lime
  • 1 * 1 T. Cilantro, chopped

Details

Preparation

Step 1

Combine crab meat, 1/4 C. tortilla chip crumbs, poblano chili, green onions, cilantro, mayonnaise, salsa, lime juice, egg and Tabasco sauce. Refrigerate about 45 minutes. Shape into 24, 1 1/2-inch miniature crab cakes. Roll in remaining tortilla chip crumbs. Heat butter or margarine and oil in a heavy skillet. Fry crab cakes until golden brown. Drain on paper towels. Serve with Mango-Chipotle Sour Cream Dipping Sauce: Place chipotle chili, adobo sauce and 1/2 of the mango pieces in a food processor bowl. Process until pureed. Stir in honey. Place sour cream in a medium bowl and stir in mango-chipotle puree, lime juice, the remaining chopped mango and remaining 1 T. cilantro. Refrigerate until ready to use. *Note: Process tortilla chips in food processor until of fine crumbs.

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