Ingredients
- Lime Saffron Sauce:
- 1 tablespoon butter or margarine
- 1 clove garlic minced
- 1 tablespoon finely chopped sweet red pepper
- 2 teaspoons finely chopped onion
- 1-1/2 teaspoons finely chopped green pepper
- 1-1/2 teaspoons finely chopped yellow pepper
- 1-1/2 teaspoons all-purpose flour
- 1/3 cup whipping cream
- 1 lb. lump crabmeat drained
- 1-1/2 cups soft-bread crumbs divided
- 1 egg yolk
- 2 teaspoon fresh chives chopped
- 1 teaspoon dry mustard
- 1 teaspoon stone ground mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup butter or margarine
- Vegetable oil
- 1 corn tortilla cut into thin strips
- Lime saffron sauce
- 1 cup white wine
- Pinch of Saffron
- 1/2 teaspoon butter
- 1 small shallot finely chopped
- 3 tablespoons lime juice
- 2 tablespoons whipping cream
- 1/2 cup butter
- 1/4 teaspoon salt
- Mango Slaw:
- 1 cup finely shredded red cabbage
- 1 cup peeled and chopped mango
- 1 medium tomato chopped
- 1 green onion chopped
- 1/3 cup chopped fresh cilantro
- 3 tablespoons lime juice
- 1 teaspoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Mango Slaw
Preparation
Step 1
Crab Cakes:
Mile 1 teaspoon butter in large skillet over medium heat, add garlic and next 4 ingredients and cook 3 minutes, stirring often. Stir in flour, cook 3 minutes, stirring constantly. gradually add whipping cream, cook stirring constantly, until thickened. Stir in crabmeat, 1/4 cup breadcrumbs and next 8 ingredients. Cover and chill 2 to 4 hours. Shape into 10 2" patties, coat with remaining 1 cup breadcrumbs.
Melt 2 tablespoons butter in large skillet over medium heat, cook half of the patties on each side until golden. Drain on paper towels, repeat procedure with remaining butter and patties. Set aside.
Wipe skillet with paper towels. Pour oil to a depth of 1" into skillet. Fry tortilla strips in hot oil over medium high heat until golden. Drain on paper towels. Set aside. Spoon lime saffron sauce onto plates, and arrange crab cakes and Mango slaw on sauce. Top with tortilla strips and garnish.
Lime Saffron Sauce:
Combine 1 cup white wine and pinch of saffron in saucepan, bring to a boil Remove from heat let stand 30 minutes. Melt 1/2 teaspoon butter in large skillet over medium heat, add small shallot, and cook, stirring constantly until tender. Add wine mixture and 3 tablespoons lime juice, cook over medium heat until mixture is reduced to 1/4 cup. Stir in 2 tablespoons whipping cream cook until mixture is reduced to 1/4 cup. Remove from heat stir in 1/2 cup butter and 1/4 teaspoon salt. Yields about 3/4 cup.
Mango Slaw:
Combine all ingredients, cover and chill at least 2 hours. Serve with slotted spoon. Yields 3 cups.