Wednesday, July 22, 2015

Celery Crab Cakes with Celery Mango Salsa

4 TBS olive oil
2 TBS butter
2 1/2 cups celery, chopped fine
1 cup onions, chopped
3/4 cup red bell pepper
3 cups seasoned stuffing cubes ( I use gluten free)
1 cup chicken broth, low sodium
1 tsp garlic
3 TBS capers
1 egg, beaten
12 ozs lump crab meat
1/4 cup cilantro leaves
4 TBS lemon juice
1/8 tsp salt
1/8 tsp coarse pepper
8 - 8 x 8 sheets of parchment paper

1 cup celery, sliced fine
2 cups mango, cubed
1/4 cup red onion, diced
1/4 cup red bell pepper, diced
1/4 cup cilantro leaves
2 TBS lemon juice
1/8 tsp salt

1.  In large skillet heat oil and butter on med/high heat
2.  Add celery, onions and peppers.  Stir.  Cover and cook for approx. 15 mins or until celery is soft.  Add capers and garlic.  Stir and cook for an additional 5 mins. Remove from heat and cool.
3.  Add stuffing to bowl.  Add chicken broth.  Let soak up liquid.  Squeeze out excess liquid.  Discard.
4.  To bowl with stuffing mix add egg, crab meat, cilantro, lemon juice and contents of skillet.  Toss well.  Season with salt and pepper to liking.  Mold into 8 cakes.
5.  Place one cake in the center of a sheet of parchment paper.  Fold over the two sides, tucking under the ends.  Place on top rack of gas grill only using 1 burner.  Cook for 10-13 mins with lid closed.
6.  Remove from grill and let sit for a few minutes.  Open by cutting across the top with scissors.  Serve in parchment paper or on plates.  Serve with celery mango salsa.
7.  To make salsa:  Mix all ingredients in medium size bowl.  Refrigerate until ready to eat.
Makes 8 crab cakes

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