I'm working on getting the recipes together from our program at the Botanical Gardens on Saturday, April 26, 2014.
In the meantime, some people asked about recipes for coriander seeds, so here is the recipe that I mentioned. It's way good!
BLUE CORN TORTILLA CRUSTED CRAB CAKES IN SPICY CARROT-MANGO BROTH TOPPED WITH MANGO SALSA
This is a take-off recipe from Bobby Flay, but I made some much needed changes to make it “great”! People coming down to the coast love seafood and this is a great one.
Serves: 6 people Preparation time: Cooking time: Difficulty: Medium - some experience needed
Ingredients
Carrot Mango Broth:
2 cups fresh mango juice or canned mango juice
2 cups fresh carrot juice or canned carrot juice
1 tablespoon toasted whole fennel seeds
2 tablespoons toasted whole coriander seeds
1 habanero chile or about 2 teaspoons habanero sauce
Salt & freshly ground pepper
Toast the fennel seeds and coriander seeds in a small dry skillet for a minute or two to release the oils. Then place all ingredients in a medium sauce pan and boil over high heat until reduced by ½. Strain and sit aside and keep warm, but do not boil it anymore.
Mango Salsa:
2 ripe mangoes, peeled, seeded and diced
2 green onions, finely sliced
1 serrano pepper, finely sliced
½ cup fresh tomatoes, finely chopped and seeded (can use cherry tomatoes cut in half)
½ cup fresh cilantro, finely chopped
2 tablespoons lime juice
2 tablespoons olive oil
Salt & freshly ground pepper
Combine ingredients in a bowl and refrigerate for approximately an hour. Do not refrigerate too long or the cilantro will wilt.
Crab Cake:
6 tablespoons olive oil
1 medium red onion, finely diced (can use sweet yellow onion)
2 jalapenos, finely diced (if jalapenos are too hot, remove seeds and membranes)
2 cloves finely chopped garlic
2 pounds lump crabmeat
3 tablespoons prepared horseradish
¼ cup Dijon mustard
3 tablespoons crème fraiche, sour cream or yogurt
1 large egg, lightly beaten
¼ to ½ cup bread crumbs or Panko (this will act as a binder)
Salt & freshly ground pepper
2 cups finely crushed blue corn chips (can substitute regular corn chips)
¼ cup thinly slice green onion
Heat a skillet over medium low heat, and add 2 tablespoons of olive oil, and then sauté the onion, garlic and jalapenos until just translucent. Remove from heat and set aside. In a mixing bowl, combine the crab, horseradish, mustard, crème fraiche, egg, bread crumbs and salt and pepper and then add the cooled sauté onion/jalapeno mixture. Fold the mixture gently so as not to break the lumps of crabmeat. Then refrigerate to make the crabmeat easier to form into patties. Remove from refrigerator and form the crab mixture into approximately 12 2-inch patties and dredge in the corn chips. Heat the remaining olive oil in a large heavy skillet over medium heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned.
Divide and ladle the carrot-mango broth into 6 medium shallow bowls and place 2 crab cakes in each bowl and top with the mango salsa.
2 cups fresh mango juice or canned mango juice
2 cups fresh carrot juice or canned carrot juice
1 tablespoon toasted whole fennel seeds
2 tablespoons toasted whole coriander seeds
1 habanero chile or about 2 teaspoons habanero sauce
Salt & freshly ground pepper
Toast the fennel seeds and coriander seeds in a small dry skillet for a minute or two to release the oils. Then place all ingredients in a medium sauce pan and boil over high heat until reduced by ½. Strain and sit aside and keep warm, but do not boil it anymore.
Mango Salsa:
2 ripe mangoes, peeled, seeded and diced
2 green onions, finely sliced
1 serrano pepper, finely sliced
½ cup fresh tomatoes, finely chopped and seeded (can use cherry tomatoes cut in half)
½ cup fresh cilantro, finely chopped
2 tablespoons lime juice
2 tablespoons olive oil
Salt & freshly ground pepper
Combine ingredients in a bowl and refrigerate for approximately an hour. Do not refrigerate too long or the cilantro will wilt.
Crab Cake:
6 tablespoons olive oil
1 medium red onion, finely diced (can use sweet yellow onion)
2 jalapenos, finely diced (if jalapenos are too hot, remove seeds and membranes)
2 cloves finely chopped garlic
2 pounds lump crabmeat
3 tablespoons prepared horseradish
¼ cup Dijon mustard
3 tablespoons crème fraiche, sour cream or yogurt
1 large egg, lightly beaten
¼ to ½ cup bread crumbs or Panko (this will act as a binder)
Salt & freshly ground pepper
2 cups finely crushed blue corn chips (can substitute regular corn chips)
¼ cup thinly slice green onion
Heat a skillet over medium low heat, and add 2 tablespoons of olive oil, and then sauté the onion, garlic and jalapenos until just translucent. Remove from heat and set aside. In a mixing bowl, combine the crab, horseradish, mustard, crème fraiche, egg, bread crumbs and salt and pepper and then add the cooled sauté onion/jalapeno mixture. Fold the mixture gently so as not to break the lumps of crabmeat. Then refrigerate to make the crabmeat easier to form into patties. Remove from refrigerator and form the crab mixture into approximately 12 2-inch patties and dredge in the corn chips. Heat the remaining olive oil in a large heavy skillet over medium heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned.
Divide and ladle the carrot-mango broth into 6 medium shallow bowls and place 2 crab cakes in each bowl and top with the mango salsa.
Method
OK, this looks hard, but it isn't hard at all. Just very good. Don't hesitate to try it sometime.
