Crab and Chipotle Corn Cakes with Tropical Sauce

This is a fairly easy recipe to throw together. I used can whole kernel corn that is seasoned with chipotle peppers as a shortcut. Fresh is always better, so if time allows, go for it. My base for the sauce is mango nectar. I chose this instead of using the liquid from the canned fruit because of its thickness. If you simmer the sauce long enough, it should thicken properly. However, you can always use cornstarch mixed with the liquid from the canned fruit to make it as thick as you like.

I served these with a mix of roasted red and sweet potatoes. For a salad, I used chopped red lettuce mixed with chopped red onion and the remaining canned fruit I had. I drizzled it with a little of the warm sauce as a dressing.

Crab Cakes

8oz  Deluxe crab meat, drained and picked through for shells
1 celery stalk, chopped with leaves
1/4 cup red onion, chopped
1/2 cup canned corn with chipotle peppers, drained
2 tbs butter
1tsp Old Bay seasoning
fresh ground pepper to taste
salt to taste
1/2 cup to 1 cup Panko bread crumbs
2 eggs, beaten
oil and butter for frying

Sauce

6.75oz Mango Nectar
1/2 cup canned tropical fruit, drained and chopped
1/4 cup brown sugar
1 tbs honey
dash of salt
1/2 tsp red pepper flakes

Begin sauce first to allow time to thicken. In a small saucepan, mix nectar and fruit, bring to a boil. Reduce to a simmer and add remaining ingredients, stirring til sugar has dissolved. Simmer, stirring occasionally, til sauce begins to thicken.

For the cakes:

In a skillet, melt butter over medium heat. Add celery and onion, cook until tender. Add corn and cook until heated through. Set aside and let cool down for 5 minutes. In a bowl add crab, pepper, salt and Old Bay. Add cooled corn mix and stir gently. Add beaten eggs and Panko crumbs, 1/4 cup at a time. Add enough Panko to where cakes can form without falling apart. Make 6-8 cakes, uniform in size and coat with any remaining breadcrumbs. Melt about a tablespoon of oil and a tablespoon of butter over medium heat in skillet. Carefully place cakes in heated oil/butter and fry until golden, flip and fry other side, adding more oil and butter as needed.

To serve:

Place sauce on plate with cakes on top.

White Chocolate Truffle Chunk Ice Cream

My husband received an ice cream maker from our daughter a few years ago for Christmas. We finally opened up the box and started using it. Yes, we are sad parents! Lol! So now I am finding myself searching for recipes to play with and make my own. I came across a basic vanilla custard style ice cream and added a few things and came up with this. If you decide to make this, keep in mind that the base mixture has to sit over night. When the ice cream is finished it should also sit for several days so the flavors can develop even more.

Make sure that you use quality ingredients in this recipe, you don't want to skimp and sacrifice the taste. I used Godiva truffles, which are pricey, but there are alot of really good truffles out there if you take the time to look. Make sure you freeze the truffles the night before you make the ice cream so it will be easier to chop them.

1 cup milk
2 large eggs
1 11oz package white chocolate chips
1 1/2 cups heavy cream
1 teaspoon vanilla extract
12 truffles, frozen (more if needed)

Add the milk to a saucepan and bring to a simmer, stirring occasionally. Meanwhile, in a separate bowl, add eggs and beat lightly. Remove milk from heat and slowly add to eggs, gently beating. Add mixture back to saucepan. Heat on low, stirring constantly with whisk until mixture has thickened. Do not allow mixture to come to boil!!!. Remove pan from the heat and stir in the chocolate stirring until the chocolate has melted. Pour the mixture through a mesh strainer into a clean bowl and allow to cool slightly and then add cream and vanilla, stir. Cover and refrigerate overnight. 

Add the mixture to the ice cream maker according to manufacturer's directions. While ice cream is churning, chop truffles into halves or quarters. Add to ice cream about 5 minutes before ice cream is finished. Freeze in appropriate container for 1-2 days so that flavors can continue to develop.