Shrimp And Crab Cake With A Mango Cilantro Drizzle Recipe

Ingredients

1 lb lump crabmeat, drained

1/2 lb shrimp, diced

1/2 cup celery, diced

1 cup cilantro, coarsely chopped

3 eggs, beaten

2 cups panko breadcrums

1/2 cup parmesan cheese, grated

2 cloves garlic, minced

salt and pepper

2 large mangoes

1/4 cup cilantro

olive oil for shrimp saute

vegetable oil for frying cakes

Preparation

saute shrimp with garlic and olive oil until medium rare. Remnove shrimp from pan and chil for about 15 min. In a large 4 qt mixing bowl, mix ingredients 3 through 10 with chilled sauteed shrimp. Mix well until firm. Add crabmeat, slowly mixing with hands being careful not to break up the crabmeat. shape crab mixture into 2 inch rounds. Coat cakes with panko.

Heat vegetable oil (about 1/4" deep in frying pan). Place cakes into heated oil and gently fry until golden brown. Turn and brown other side.

Drizzle: Clean and pit 2 large mangoes. Puree mangoes with 1/4 cup cilantro. Drizzle sauce over cooked crab cakes.