Crab & Rock Shrimp Cakes with Mango Sauce

Jeff Haines / Executive Chef, The Key Club, Hollywood, CA

Crab Cakes:
    • 3 tbsp. ea. minced garlic, basil, chives, parsley and tarragon
    • 1 1/2 cups ea. brunois red bell pepper, yellow bell pepper and Bermuda onion
    • 1 1/2 cups toasted almond meal
    • 3 eggs
    • 6 lbs. lump crab meat
    • 5 lbs. rock shrimp
    • 2 cups well chilled lemon cream (4 cups heavy cream with 1 pound lemon grass, simmered until reduced by half then strained).
    • 4 cups panko bread crumbs
    • 1 tbsp. ea. paprika, cayenne and white pepper
    • 1 1/2 tbsp. kosher salt
    • Chili oil and cilantro oil
1. Combine garlic, herbs, peppers, onion, almond meal and eggs.
2. Lightly fold crab into mixture taking care to not break up crab pieces.
3. In the chilled bowl of a food processor, pulse rock shrimp while adding the chilled lemon cream – do not over process.
3. Fold together crab mixture, rock shrimp cream and 1/2 of the Panko until just combined.
4. Form crab cakes and chill.
5. Mix remaining Panko with paprika, cayenne pepper, white pepper and salt.
6. Dredge crab cakes in seasoned Panko then sauté in olive oil.
Serving Suggestion:
Serve crab cakes next to a pool of Mango-Champagne Sauce then drizzle with chili and cilantro oil.
Mango-Champagne Sauce:
    • 12 oz. The Perfect Purée Mango Puree, thawed
    • 4 oz. dry champagne
1. Whisk together Mango puree with champagne. Cover and let stand for 1 hour.