Davy Jones' "Locker" Crab Cakes with Calypso's Mango Chutney
These succulent crab cakes, kissed with a hint of spice and pan-fried to golden perfection, are a treasure worth seeking. Paired with a vibrant, sweet-and-tangy mango chutney, they evoke the tropical allure and perilous depths of the pirate's life, a perfect appetizer for any grand adventure.
Directions
- 1
In a large bowl, gently combine the crab meat, mayonnaise, egg, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, and black pepper. Be careful not to break up the crab too much.
- 2
Fold in 1/2 cup panko breadcrumbs and chopped parsley until just combined.
- 3
Form the mixture into 8 equal-sized patties, about 1-inch thick. Gently press each patty into additional panko breadcrumbs to coat.
- 4
Place the formed crab cakes on a plate and refrigerate for at least 30 minutes to help them firm up.
- 5
While the crab cakes chill, prepare the chutney: In a small saucepan, combine the diced mango, red onion, apple cider vinegar, and ginger. Bring to a simmer over medium heat.
- 6
Cook for 10-12 minutes, stirring occasionally, until the mango is tender and the liquid has slightly reduced and thickened. Remove from heat and set aside to cool.
- 7
In a large skillet, melt the butter with the olive oil over medium heat until shimmering.
- 8
Carefully place the chilled crab cakes in the hot skillet, ensuring not to overcrowd the pan. Cook in batches if necessary.
- 9
Sear for 3-4 minutes per side, or until golden brown and heated through. The internal temperature should reach 165°F (74°C).
- 10
Remove the crab cakes from the skillet and drain on a paper towel-lined plate.
- 11
Serve the warm crab cakes immediately with a generous dollop of the cooled mango chutney.