Jalapeno Jumbo Lump Crab Cakes with Mango Dipping Sauce
- 1 pound lump crabmeat, well-drained and picked for shells
- 1/4 cup mayonnaise
- 3 tablespoons chopped green onion
- 2 teaspoons fresh lime juice
- 1/2 teaspoon honey
- 3 teaspoons diced jalapenos
- Salt and freshly ground pepper
- 1 ripe mango, peeled and cut into chunks
- 1/4 cup plus 3 tablespoons vegetable oil
- All-purpose flour, for dredging
- 3 large eggs, beaten
- 2 cups panko bread cups
In a large bowl, combine the crabmeat with mayonnaise, green onions, lime juice, honey, and 2 teaspoon chopped jalapenos; season with salt and pepper. Stir well to break up some of the crabmeat. Form the mixture into 8 crab cakes, packing them firmly. Put the crab cakes on a baking sheet and refrigerate until firm, about 25 minutes
Meanwhile, in a blender, puree the mango with 1 tablespoon of the oil and the remaining diced jalapenos until smooth. Scrape the mango puree into a small bowl and season with salt and pepper.
Put a handful of flour into a medium, shallow bowl. Put the eggs in another shallow bowl and the panko in a third bowl. Take a crab cake in your hand and carefully dust it all over with flour, shaking off any excess. Dip the crab cake in the beaten egg and then coat it well with the panko. Repeat with the remaining crab cakes.
In a medium skillet, heat 3 tablespoons of the vegetable oil until shimmering. Add 4 of the crab cakes to the skillet and cook them over moderately high heat until they are browned and crisp, about 3 minutes per side. Drain the crab cakes on a wire rack set over a baking sheet. Repeat with the remaining 3 tablespoons of vegetable oil and 4 crab cakes.
Serve on a warm plate with side mango puree for dipping