When I start to think about making crab cakes, I can’t help but think of that scene in Forrest Gump when Bubba starts rambling on about all of the different ways to cook shrimp. I kinda feel that way about crab too.
I make crab cakes with all sorts of flavors. If I’m in the mood for Asian, I add lemongrass and ginger to the filling, dip in panko, and pair with some sort of soy based sauce. Sometimes, I want to go a more traditional route and keep it simple with lemon and parsley.
For the times I am in the mood for southwestern, this is the crab cake I turn to. I’ve added a bit of masa harina (the traditional corn flour used to make tamales and tortillas) to give it a warm flavor distinct to Mexican cooking. Instead of the traditional remoulade, I serve the crab cakes with this brightly colored blistered pepper sauce and black bean mango salad. This presentation is a great way to get the ”wow factor” going when the dish comes to the table.
If you are looking for a litle something different in a crab cake, I urge you to give this recipe a try. You won’t be disappointed.
Masa Harina Crusted Crab Cakes with Blistered Pepper Sauce
1 1/4 cups Masa Harina (corn tortilla mix)
1 pound lump crab meat
3/4 cup finely chopped red bell pepper
7 tablespoons mayonnaise
1/2 cup chopped fresh cilantro
3 1/2 tablespoons lime juice
2 teaspoons grated lemon peel
2 tablespoons olive oil
Sauce:
4 grilled red bell peppers, peeled, seeded and chopped
1/2 small red onion, coarsely chopped
4 cloves roasted garlic, peeled
1/4 cup red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon chipotle puree
Salt and freshly ground black pepper
1/2 cup canola oil or olive oil
Preheat oven to 350°F. Spread Masa Harina on heavy baking sheet. Bake until lightly toasted, stirring occasionally, about 10 minutes. Cool.
Mix crab meat, bell pepper, mayonnaise, cilantro, lime juice and lemon peel in medium bowl. Mix in 3/4 cup toasted Masa Harina. Season to taste with salt. Shape crab mixture into 8 patties. Place remaining Masa Harina in shallow dish. Add crab cakes 1 at a time, turning to coat. Transfer to baking sheet. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Heat oil in heavy large skillet over medium-high heat. Add crab cakes in batches and cook until browned and heated through, about 2 minutes per side. Note: you may make keep the cooked crab cakes at room temperature up to 2 hours ahead. Place on a wire rack set over a baking sheet and reheat at 375 for 7 minutes.
For Sauce: Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.
To plate:
Spoon about 1/3 of a cup of the sauce in the center of each plate. Top with a crab cake. Spoon 2-3 tablespoons of the *Black Bean and Mango Salad over the crab cake.
Black Bean and Mango Salad
1 (15-ounce) can black beans, rinsed and drained
1 ripe Mango, peeled, pitted, and finely diced
1/2 small onion, finely diced
1/2 jalapeno pepper, seeded, and finely diced
1/4 cup fresh lime juice
2 tablespoons honey
1/4 cup olive oil
1/2 cup chopped cilantro
1/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
your presentation is incredible!!!! I can only imagine the explosion of flavours…wow…
I really need to think more outside the box with my crabcakes! Thanks so much for the inspiration!
Dennis
.-= chef Dennis´s last blog ..It’s That Barbecue Time of Year! =-.
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I love this in the spicy red pepper sauce. I wish I saw this a week ago – but shall make up for it. Your presentations always stun me into happiness.
.-= Claudia´s last blog ..Spring Soiree with Buitoni =-.
As a Marylander who knows her way around a crab cake, I’d say this looks lip smacking. Really cool to use the masa harina.
.-= Tasty Trix´s last blog ..Flowering Kale & Garlic Scape Stir Fry … a Bit of Gossip … and my 99th Post =-.
I don’t doubt I’d be disappointed with this one!
.-= Belinda @zomppa´s last blog ..Photo of the Day: Proper English Breakfast =-.
Wow, I love this colorful deal! Yum!
.-= Alta´s last blog ..Daring Bakers: Piece Montee or Croquembouche =-.
Wow, so I meant “meal” not “deal”. No idea how that happened, since the D and M are nowhere near each other. Anyway, yum!
.-= Alta´s last blog ..Daring Bakers: Piece Montee or Croquembouche =-.
The colors and flavors look AMAZING! Bravo!
such a beautiful photo and presentation. That mango with honey sounds positively heavenly!
.-= Shree´s last blog ..Daring Bakers – Croquembouche =-.
What a vibrant colour and tasty looking dish!
What a great twist on the classic crab cake – fabulous blistered pepper sc, and what’s not to love about black bean and mangos?? Perfection!
Oh the crab looks amazingly delicious and the picture is perfectly mouth watering gorgeous presentation ….awesome one!
.-= pegasuslegend´s last blog ..Happy Blogiversary 1 yr for What’s Cookin’ Italian Style Cuisine! =-.
Love the sauce!
.-= penny aka jeroxie´s last blog ..Cookbook Challenge W28 (Breakfast) – Roast bone marrow =-.
Blistered peppers…perfect way to describe them. It almost seems like those cakes are afloat in a spicy soup. Either way, it works.
.-= The Duo Dishes´s last blog ..The Duo’s Ethnic Exploration: Russian =-.
Great presentation and I am drooling and salivating over my keyboard just looking at your photos
) Thanks for sharing 
.-= Elin´s last blog ..Wasabi Prawns =-.
Both the crab cakes and the black bean mango salad looks amazing. I love your photos as well!!
On a side note, I wanted to say hello as I’m a fellow Richmond Food Blogger and I recently found your blog through Skirt.
Wow, this is incredible! A beautiful dish! I love the Masa harina in the crab cakes and the pepper sauce is outstanding!
.-= 5 Star Foodie´s last blog ..Cuisinart 8 Bottle Private Reserve Wine Cellar Review =-.
wow that looks so elegant and delicious!
.-= Simply Life´s last blog ..We Went Camping! =-.
Oh that is a mouthwatering recipe! I love the Mexican twist to that crab cake, and the color combination, just gorgeous!
Oh Yum!! I love the sound of that blistered pepper sauce and of course the crab cake is beautifully flavoured too! The colours on that plate are unbelievable..
.-= denise @ quickies on the dinner table´s last blog ..just pointing in the general direction =-.
I’ve never thought of toasting the masa harina prior to using, that is a great idea! These crab cakes look dangerous. I don’t know how much control I would have over sweet briny crab meat with spices and mayo. And the sauce! It looks terrific!
.-= Christine @ Fresh Local and Best´s last blog ..Le Cirque NYC Restaurant Wordless Wednesday =-.
Love this dish. Very unique!
.-= Mari’s Cakes´s last blog ..Galletas Decoradas =-.
Can we be friends??!!! OH. MY. Goodness!!! When I find you, I’m going to follow you and eat the crumbs that get left behind!
.-= Kiki´s last blog ..French Cheeses Face Extinction =-.