Blue Corn Tortilla Crusted Crab Cake In Carrot Mango Broth Recipe

• 2 c. fresh mango juice (or possibly canned mango nectar)
• 2 c. fresh carrot juice
• 1 Tbsp. toasted whole fennel seeds
• 2 Tbsp. toasted whole coriander seeds
• 1 x habanero chile Salt to taste Freshly-grnd black pepper to taste
• 6 Tbsp. extra virgin olive oil
• 1 med red onion diced
• 2 x jalapenos diced
• 2 lb lump crabmeat picked over
• 3 Tbsp. prepared horseradish liquid removed
• 1/4 c. Dijon mustard
• 3 Tbsp. creme fraiche lowfat sour cream or possibly yogurt
• 1 lrg egg lightly beaten Salt to taste Freshly-grnd black pepper to taste
• 2 c. finely-crushed blue corn chips
• 1/4 c. thinly-sliced green onion
• 2 x ripe mangoes peeled, seeded, and diced
• 2 x green onions finely sliced
• 1 x serrano pepper finely sliced
• 2 Tbsp. lime juice
• 2 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste

1. Carrot Mango Broth: Place all ingredients in a medium saucepan and boil over high heat till reduced by 1/2.
2. Strain and season with salt and pepper to taste.
3. Crab Cakes: In a skillet over low to medium heat, heat 2 Tbsp.
4. extra virgin olive oil and saute/fry the onion and jalapenos till translucent/soft.
5. Remove from the heat and set aside.
6. In a mixing bowl, combine the crab, onion mix, horseradish, mustard, creme fraiche, egg and salt and pepper, to taste.
7. Chill, covered for 1 hour or possibly up to 1 day.
8. Form the chilled crab mix into 12 (2-inch) patties 1/2-inch thick and dredge in the corn chips.
9. Heat the remaining 4 Tbsp.
10. extra virgin olive oil in a large skillet over medium heat and fry the cakes for about 3 min on each side, or possibly till crusty and lightly browned.
11. Ladle some of the carrot-mango broth into medium shallow bowls.
12. Place 2 crab cakes in the bowl and garnish with green onion and serve with mango relish.
13. Mango-Green Onion Relish: Combine all ingredients in a medium bowl and season with salt and pepper.
14. This recipe yields 6 servings.
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mango juice, carrot juice, fennel seeds, coriander seeds, salt, extra virgin olive oil, red onion, lump crabmeat, dijon mustard, creme fraiche, egg, corn chips, green onion, mangoes, green onions, serrano pepper, lime juice, extra virgin olive oil salt

Taken from cookeatshare.com/recipes/blue-corn-tortilla-crusted-crab-cake-in-carrot-mango-broth-87513 (may not work)