Crab Cakes With Mango-avocado Relish And Sour Orange Sauce

This delicious Crab Cakes with Mango-Avocado Relish and Sour Orange Sauce recipe is a perfect balance of fresh, creamy, and crispy textures. Quick and easy to make, it’s ideal for a special meal or casual dinner. With a burst of citrus flavor and a touch of spice, it’s a dish you’ll love to prepare, inspired by Bobby Flay’s signature style.

Ingredients Needed:

Crab Cakes:

• 1/4 cup mayonnaise, plus more for brushing on the crab cakes
• 1 tablespoon Dijon mustard 
• 1 tablespoon stone-ground mustard 
• 1/2 teaspoon paprika 
• 1 1/4 pounds blue crab meat, picked over 
• 1/4 cup chopped fresh flat-leaf parsley 
• 2 green onions, dark green and pale green parts, thinly sliced 
• 1/4 to 3/4 cup panko breadcrumbs 
• 1 green plantain, peeled, sliced paper thin (ideally on a mandoline), and submerged in cold water until using
• Kosher salt and freshly ground black pepper 
• Kosher salt and freshly ground black pepper
• Chile de arbol powder, as needed
• Canola oil, for frying

Sour Orange Sauce:

• 3 cups fresh orange juice
• 1/4 cup fresh lime juice 
• 1/4 cup white wine vinegar 
• Pinch of pure chile powder 
• Pinch of ground cumin 
• 1 head garlic, sliced in half crosswise 
• Kosher salt and freshly ground black pepper
• Kosher salt and freshly ground black pepper 
• 1 tablespoon clover honey 
• 1 teaspoon finely chopped fresh oregano 
• 1/2 teaspoon finely grated orange zest 

Mango-Avocado Relish:

• 1 Hass avocado, diced
• 1 small mango, diced
• 1/2 roasted red pepper, diced 
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons canola oil 
• Juice of 1 lime 
• Kosher salt and freshly ground black pepper 
• Kosher salt and freshly ground black pepper
• Fresh cilantro leaves, for garnish

How To Make Crab Cakes with Mango-Avocado Relish and Sour Orange Sauce?

1. Mix: In a bowl, combine mayonnaise, Dijon mustard, stone-ground mustard, and paprika.
2. Add Crab: Add crab meat, parsley, and green onions. Mix gently.
3. Add Breadcrumbs: Slowly add breadcrumbs until the mixture holds together.
4. Chill: Cover and refrigerate for 1 hour to 24 hours.
5. Simmer: In a saucepan, combine orange juice, lime juice, vinegar, chile powder, cumin, and garlic. Bring to a simmer and cook until reduced by half.
6. Finish: Strain the sauce, add honey, oregano, and orange zest. Let it cool.
7. Mix: In a bowl, combine avocado, mango, red pepper, cilantro, canola oil, and lime juice. Season with salt and pepper. Let sit for 30 minutes.
8. Form Cakes: Shape the crab mixture into 8 cakes. Brush with mayonnaise and top with plantain slices. Season with salt, pepper, and chile powder.
9. Fry: Heat canola oil in a pan over medium heat. Cook the cakes plantain-side down for 5 minutes on each side until golden brown.
10. Plate: Spoon sour orange sauce into bowls. Top with crab cakes and mango avocado relish. Garnish with cilantro leaves.

Recipe Tips:

• Chill the Crab Mixture: Make sure to refrigerate the crab mixture for at least 1 hour. This helps the cakes hold together better when frying.
• Use Fresh Crab: Fresh crab meat will give your crab cakes the best flavor and texture. If using canned crab, be sure to drain it well.
• Adjust the Breadcrumbs: Start with less breadcrumbs and add more if needed. The mixture should just hold together, and not be too dry.
• Thin Plantain Slices: Use a mandoline to slice the plantains very thin. This will help them become crispy and create a better texture on top of the crab cakes.
• Don’t Overcrowd the Pan: Fry the crab cakes in batches to avoid overcrowding the pan. This ensures each cake cooks evenly and gets a nice golden crust.

How To Store & Reheat Leftovers?

• Refrigerate: Let the crab cakes cool down before placing them in the fridge. Store in an airtight container for up to 2 days.
• Freeze: After cooling, freeze the crab cakes on a tray. Once frozen, move them to a freezer-safe bag or container for up to 1 month.
• Reheat: Heat crab cakes in a little oil on medium heat for 2-3 minutes per side until crispy.

Nutrition Facts:

• Calories: 313 kcal
• Total Fat: 16g
• Saturated Fat: 4g
• Cholesterol: 148mg
• Sodium: 959mg
• Potassium: 510mg
• Total Carbohydrate: 30g
• Dietary Fiber: 7g
• Sugars: 4g
• Protein: 14g

Try More Bobby Flay Recipes:

• Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish
• Bobby Flay Crab Cakes
• Pulled Pork Sandwich with Black Pepper Vinegar Sauce and Green Onion Slaw
• Halibut with Charred Garlic Oil and Tomato Relish