 | Crab & Shrimp Cake with Mango Salsa on a Crispy Pappadam8 portions 1 hour |
| For the Crab Cake: | |
| • | 3/4 lb. Dungeness crab meat |
| • | 1/4 lb. baby shrimp, chopped |
| • | 2 tbsp. mayonnaise |
| • | 1 tsp. shallots, chopped |
| • | 1 tbsp. cilantro, chopped |
| • | 1 pinch chopped jalapeno |
| • | Bread crumbs |
| • | Oil for frying |
| • | Baby Pappadams |
| Method: | |
| 1. | Mix all ingredients (except Baby Pappadams) for the crab cake together and form into 1-oz. patties. |
| 2. | Fry the baby pappadams and drain. |
| For the Mango Salsa: | |
| • | The Perfect Purée Mango Puree, thawed, to bind |
| • | 1/2 mango, finely diced |
| • | 2 tbsp. red pepper, finely diced |
| • | 1 tbsp. red onion, finely diced |
| • | 1 pinch jalapeno, finely diced |
| • | Salt and pepper to taste |
| • | Lime juice to taste |
| Method: | |
| 1. | Mix all ingredients for the salsa together, adding only enough puree to hold the salsa together. |
| 2. | Pan-fry the crab cakes until golden. Place on a crispy pappadam and top with the salsa. Serve warm. |