The following recipe comes from the Kitchen of Retired Lynfred Chef, Chris Smith
2 cups fresh diced Mango
½ cup diced onion
¼ cup chopped fresh cilantro
2 Tablespoons fresh lime juice
1 garlic clove, finely diced
2 to 3 Tablespoons olive oil
½ cup chopped sweet red pepper
½ cup chopped green bell pepper
½ cup chopped onion
3 cloves garlic, finely chopped
1 teaspoon Worcestershire sauce
pinch of cayenne pepper
1 cup fresh white breadcrumbs (made from French bread)
1-1/2 lbs. fresh lump crabmeat (all shells removed)
½ cup chopped green onions
2 large eggs, beaten together
¼ cup Lynfred Pinot Grigio
4 Tablespoons Lemon juice
2 Tablespoons minced shallots
1 small bay leaf
1 cup chilled unsalted butter, cut into small pieces
2 Tablespoons heavy whipping cream
4 Tablespoons Olive oil & 4 Tablespoons unsalted butter for sautéing the crab cakes
The Salsa: Mix all ingredients in a bowl. Season with salt and freshly ground pepper. Chill well, can be made 6 hours ahead. Cover and refrigerate.
The Crab cakes: Heat oil in heavy large sauté’ pan over medium-high heat. Add bell peppers, onion, and garlic; sauté’ until tender, about 3 to 4 minutes. Add Worcestershire sauce, cayenne pepper, and then the bread crumbs. Sauté’ for 2 minutes. Remove pan from heat. Mix in crabmeat and green onions. Season with salt and peppers; mix in beaten eggs. Using about 1/3 cup for each, shape mixture into sixteen ¾-inch-thick crab cakes. Place on baking sheet-can be made 1 day ahead. Cover and chill.
For Lemon Butter
Mix first 4 ingredients in medium skillet. Boil over medium heat until reduced to glaze. (About 2 minutes) Remove bay leaf. Add 1 cup butter, 1 piece at a time, whisking until melted before adding next piece. (Do not allow to boil). Whisk in heavy cream, season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature).
Melt 1-1/2 Tablespoons butter with 1-1/2 Tablespoons olive oil in each of 2 heavy large skillets over medium heat. Add half of crab cakes to each skillet. Sauté’ until cooked through and golden, about 5 minutes per side. Re-warm lemon butter over low heat, whisking often (do not boil). Divide between 4 plates. Arrange 4 crab cakes on each plate. Top with Mango Salsa. Serve with Lynfred’s Mango Wine.