Crab & Shrimp Cake with Mango Salsa on a Crispy Pappadam

8 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
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
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.