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.
