Crab and Mango Cake With Chipotle Rémoulade Sauce

Serves 2. Recipe is from Jeremy Langlois, executive chef, Houmas House restaurants.

1/4 lb. jumbo lump crab meat

1/4 lb. claw crab meat

¼ cup diced red onions

¼ cup diced celery

¼ cup red bell pepper

1/4 cup diced mango

1/4 cup mayonnaise

¼ cup Creole mustard

¼ cup chopped parsley

Salt and pepper to taste

1 egg

1 cup bread crumbs

1 cup vegetable oil

1. In a mixing bowl combine all ingredients except the bread crumbs and oil. Blend carefully, being careful not to break the lumps of crab meat.

2. 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 1/2-inch thick and 21/2 inches in diameter. Coat the outside of each crab cake lightly with remaining bread crumbs.

3. Heat vegetable oil and pan fry patties on each side until golden brown. Serve with Chipotle Rémoulade Sauce.

Chipotle Rémoulade Sauce

2 tbls. chipotle paste

1/2 cups mayonnaise

¼ cup Creole mustard

½ tbls. lemon juice

Salt and black pepper to taste

1. To make chipotle paste, purée 1 can of chipotle peppers in a blender.

2. In a mixing bowl, combine all ingredients, whisking well to incorporate the seasonings.