Crab and Mango Cake with Chipotle Remoulade Sauce

Serves 4

1/2 pound jumbo lump crabmeat 

1/2 pound claw crabmeat

¼ cup diced red onions

¼ cup diced celery 

¼ cup red bell pepper

½ cup diced mango

½ cup mayonnaise

¼ cup Creole mustard

¼ cup chopped parsley

Salt and pepper to taste

1 egg

1 cup bread crumbs

1 cup oil

In a mixing bowl combine all ingredients expect to bread crumbs and oil.  Blend carefully, being careful not to break the lumps of crabmeat.  Dust in enough bread crumbs to hold the mixture together and pick up most of the moisture.  Form the crab mixture into round patties, approximately one half inch thick and two and a half inches in diameter.  Coat the outside of each crab cake lightly with remaining bread crumbs and pan fry on each side until golden brown.  Serve with Chipotle remoulade sauce.    

Chipotle Remoulade Sauce 

1 cups mayonnaise

¼ cup Creole mustard 

½ tbsp lemon juice

2 tbsp chipotle paste

Salt and black pepper to taste 

To make chipotle paste purée 1 can of chipotle peppers in a blender.  In a mixing bowl, combine all ingredients, whisking well to incorporate the seasonings.