Zesty Crabballeros with Mango-Chipotle Sour Cream Dipping Sauce
Submitted by: p.a.harmon
Miniature crab cakes combine flaked crab with tortilla chips, poblano chili, onion, cilantro and salsa, roll them in more chips and fry.
Ingredients
- For Crabcakes:
- 1 lb. Lump Crab Meat, picked over
- 1 C. Nacho Cheese Tortilla Chip Crumbs (Doritos) (*see note), divided
- 2 T. Poblano Chile, stemmed, seeded, finely chopped
- 2 T. Green Onions, chopped
- 1 T. Cilantro, chopped
- 1/4 C. Mayonnaise
- 2 T. Bottled Salsa
- Juice of Half of a Lime
- 1 Egg, slightly beaten
- Dash of Tabasco Sauce
- 3 T. Butter or margarine (not spread-type)
- 3 T. Canola Oil
- Mango-Chipotle Sour Cream Dipping Sauce
- 1 Chipotle Chile, canned in adobo sauce
- 1 t. of the Adobo Sauce
- 1 Mango, peeled, seeded and diced into 1/2-inch pieces, divided
- 1 t. Honey
- 3/4 C. Sour Cream
- Juice of Half a Lime
- 1 T. Cilantro, chopped
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Method
Combine crab meat, 1/4 C. tortilla chip crumbs, poblano chili, green onions, cilantro, mayonnaise, salsa, lime juice, egg and Tabasco sauce. Refrigerate about 45 minutes. Shape into 24, 1 1/2-inch miniature crab cakes. Roll in remaining tortilla chip crumbs. Heat butter or margarine and oil in a heavy skillet. Fry crab cakes until golden brown. Drain on paper towels. Serve with Mango-Chipotle Sour Cream Dipping Sauce: Place chipotle chili, adobo sauce and 1/2 of the mango pieces in a food processor bowl. Process until pureed. Stir in honey. Place sour cream in a medium bowl and stir in mango-chipotle puree, lime juice, the remaining chopped mango and remaining 1 T. cilantro. Refrigerate until ready to use. *Note: Process tortilla chips in food processor until of fine crumbs.
Notes: These zesty appetizers will disappear as soon as you put them out. They are perfect for a Cinco de Mayo party or that special tailgate party.
Number of Servings: 24
Submitted by: p.a.harmon ( See all of p.a.harmon Recipes )
