Spicy Crab Cakes with Mango Puree
When making crab cakes, it's customary to keep the crabmeat in chunks. Here, it's best to break up some of the meat to keep the crisp patties together.Plus: More Seafood Recipes and Tips
October 2003
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Credit:
© Dana Gallagher
Recipe Summary
Ingredients
Directions
Make Ahead
The formed crab cakes and the mango puree can be refrigerated overnight. Bring the mango puree to room temperature before serving.
Suggested Pairing
A flavorful Finger Lakes Riesling from New York will complement the sweetness of the crabmeat and mango puree in this recipe.