Crab and Mango Cake With Chipotle Remoulade Sauce
Serves 4. Recipe is from Latil’s Landing at Houmas House.
For the crab cakes:
1/2 lb. jumbo lump crab meat
1/2 lb. claw crab meat
1/4 cup diced red onions
1/4 cup diced celery
1/4 cup red bell pepper
1/2 cup diced mango
1/2 cup mayonnaise
1/4 cup Creole mustard
1/4 cup chopped parsley
Salt and pepper to taste
1 egg
1 cup bread crumbs
1 cup oil
1. In a mixing bowl combine all ingredients expect to bread crumbs and oil. Blend carefully, being careful not to break the lumps of crabmeat.
2. Dust in enough bread crumbs to hold the mixture together and pick up most of the moisture. Form the crab mixture into round patties, approximately one half inch thick and two and a half inches in diameter.
3. Coat the outside of each crab cake lightly with remaining bread crumbs and pan fry on each side until golden brown.
For the Chipotle Remoulade Sauce:
1 cup mayonnaise
1/4 cup Creole mustard
1/2 tbl. lemon juice
2 tbls. chipotle paste
Salt and black pepper, to taste
To make chipotle paste purée 1 can of chipotle peppers in a blender. In a mixing bowl, combine all ingredients, whisking well to incorporate the seasonings.
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