Blue Corn Tortilla Crusted Crab Cake in Spicy Carrot-Mango Broth and Mango-Green Onion Relish

• 2 cups fresh mango juice or canned mango nectar
• 2 cups fresh carrot juice
• 1 tablespoon toasted whole fennel seeds
• 2 tablespoons toasted whole coriander seeds
• 1 habanero chile
• Salt and freshly ground pepper
• 6 tablespoons olive oil
• 1 medium red onion, diced
• 2 jalapenos, diced
• 2 pounds lump crabmeat, picked over
• 3 tablespoons prepared horseradish, drained
• 1/4 cup Dijon mustard
• 3 tablespoons creme fraiche, sour cream or yogurt
• 1 large egg, lightly beaten
• Salt and freshly ground pepper
• 2 cups finely crushed blue corn chips
• 1/4 cup thinly sliced green onion
• 2 ripe mangoes, peeled, seeded and diced
• 2 green onions, finely sliced
• 1 serrano pepper, finely sliced
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• Salt and freshly ground pepper

1. Place all ingredients in a medium saucepan and boil over high heat until reduced by 1/2.
2. Strain and season with salt and pepper to taste.
3. In a skillet over low to medium heat, heat 2 tablespoons olive oil and saute the onion and jalapenos until translucent.
4. Remove from the heat and set aside.
5. In a mixing bowl, combine the crab, onion mixture, horseradish, mustard, creme fraiche, egg and salt and pepper, to taste.
6. Refrigerate, covered for 1 hour or up to 1 day.
7. Form the chilled crab mixture into 12 (2-inch) patties 1/2-inch thick and dredge in the corn chips.
8. Heat the remaining 4 tablespoons olive oil in a large skillet over medium heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned.
9. Ladle some of the carrot-mango broth into medium shallow bowls.
10. Place 2 crab cakes in the bowl and garnish with green onion and serve with mango relish.
11. Combine all ingredients in a medium bowl and season with salt and pepper.

mango, carrot juice, fennel seeds, coriander seeds, chile, salt, olive oil, red onion, jalapenos, lump crabmeat, horseradish, dijon mustard, creme fraiche, egg, salt, corn chips, green onion, mangoes, green onions, serrano pepper, lime juice, olive oil, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/blue-corn-tortilla-crusted-crab-cake-spicy-carrot-mango-broth-mango-green-onion-relish-recipe.html (may not work)