Sautéed Crab Cakes with Waffled Sweet Potato Crowned with Mango & Avocado Salsa Recipe

6 servings


1 1/2 lbs Crab Meat 2 lbs Sweet Potato (Peeled & Cut into Waffled Shape on a Chinese Mandolin) 2 tbsp (Chopped) Garlic 4 tbsp (Chopped) Onions 2 tbsp (Chopped) Seasoning Peppers 1/2 Cup (diced) Tomatoes 1/4 Cup Olive Oil 1/2 liter Vegetable Oil 4 tbsp (Diced) Red Sweet Pepper 2 tbsp (Chopped) Red Onions 2 tbsp (Chopped) Yellow Sweet Pepper 1/4 cup (Chopped) Fresh Coriander 2 tbsp Lime juice 1/4 Cup Heavy Cream 1/4 Cup (Diced) Mango 1/4 Cup (Diced) Avocado 2 tbsp Butter 2 tbsp (Chopped) Chives 2 tbsp (Chopped) Parsley 1 tbsp Tabasco sauce 1 tbsp (Chopped) Fine Thyme 1/2 lbs (Mashed) Irish Potato 1/2 Cup Bread Crumb To taste Salt & Pepper 1/2 Cup White Wine


1 Metal Spatula 1 - 12 inch non stick frying pan 1 - 12 inch skillet for deep frying 1 Tong 1 - 6 inch Skimmer (for removing fried sweet potatoes) 1 Ladle 2 wooden Spoons Paper towel (3 rolls) Disposable plates and forks for food samples 6 - 10 inch metal bowls 4 sheet trays 2 serving spoons 2 complete chafing dishes


Sautéed Crab Cake In a large frying pan, melt butter and sauté 2 tbsp onions, 1 tbsp garlic, 1 tbsp seasoning peppers, 1 tbsp chives, 1 tbsp parsley, 1 tbsp fine thyme, 2 tbsp coriander and crab meat. Cook for 2 minutes on medium heat. Add white wine and heavy cream, let simmer for 1 minute. Remove from heat and incorporate irish potatoes and bread crumbs. This will give the filling a firm texture. Add salt and pepper to taste. Form into small patties and sauté in a frying pan with olive oil until golden brown on each side.

Waffled Sweet Potato In a large skillet, heat vegetable oil and fry the waffled sweet potato until crispy and golden brown. Drain and set aside.

Mango & Avocado SalsaIn a small bowl, combine all the remaining chopped seasonings with sweet peppers, avocado, mango, lime juice, olive oil, tabasco sauce and salt and pepper to taste. Lightly toss and set aside. To assemble this dish make 3 layers of waffled sweet potatoes with 1 crab cake in-between each layer. Top with mango and avocado salsa. This dish best served hot.

For more authentic island recipes, click here