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.