Hi I'm Shay from Death By Burrito, and I have a passion for Mexican street food here are my Mexican style crabcakes
served with mango and pomegranate salsa and a lime and chilli crema perfect to share with family and friends
Great street food starts with great produce, the fresher the better, here are some tips on what to look out for when buying ingredients for this dish
I would recommend going to your local fish monger and asking him to like, dress and prep some crab for you. Try and get a combination of the white and dark meat
Were going to be making like a mango and pomegranate salsa. I use pomegranates a lot in a lot of my recipes, although they're not native to mexico, they're really great, the add a lot of flavours
and colours, and they're very healthy as well.
When you're shopping for pomegranates it's really nice to try and find ones that have a good vibrant colour with them, they look pretty
When your looking for your mango, you want something that's not too soft, firm enough for you to dice really easily, but ripe enough for it to be quite sweet
Let's get back to the kitchen
So were back in the kitchen and were going to be making my crab cakes
just going to grab some spring onions, small handful, not too much
chop the routes off, thinly slice them
Just put that in the bowl
Dice two celery stalks
And then we take the tomatillos, the tomatillos actually give the crab cakes its sort of mexican kind of like twist
these are very common in Mexican cuisine, it's the base ingredient for like salsa Verde
and it's very similar to gooseberries, add a bit of tartness it's a perfect ingredient actually
You can get these online, most Mexican suppliers tend to stock them
If you can't find tomatillos don't worry about it, your crab cakes will be fine without them
This little bad boy, don't have to worry about trying to de-seed it, I like it spicy
Just going to mince these up
Then to that we add the crab meat
So I've got about 50 grams of brown crab meat
So I've got 250 grams of white crab meat, please try and pick through it first just to make sure that there's no bits of shell, you don't want to choke or cause yourself an injury
And then we give everything a thorough mix
The brown crab meat is really good for kind of like binding everything together, and help keep your cupcakes nice and firm
So if you don't have any brown crab meat, not to worry, white crab meat is absolutely fine, your'e just going to have to put the crab mixture in the fridge for a while
just to firm up
It will sort of go pink, so when the brown crab meat is mixed through
There we go
Spoon out some mounds onto like a baking tray
I'm just going to put it in the freezer just for like 5 minutes just to firm them up and it makes it easier to handle when you dip them in the egg and bread crumb mixture
So my crab cake patty is out of the freezer, they've been there for about 10 minutes just to set. And to start with I'm going to heat a bit of sunflower oil
I'm going to have about a 1cm depth
and then with my crab cakes I am going to first dip them in some flour
and the egg
and then the bread crumbs
It doesn't matter if you don't have a coating around the edges of the crab cakes, as long as you have the tops and bottoms completely covered it'll be perfectly fine
And there's the last one
I'm just going to place these in the oil
So these 6 portions are just the first batch I have another 6 in the freezer and they'll be going in next
So were going to allow the crab cakes to fry for 2 to 3 minutes on each side until golden and crispy
So just to finish these off I'm going to put them in the oven for 5 minutes at a temperature of 160 degrees
So I'm making a quick salsa, Pico De Gallo, I'm just using 2 tomatoes for this
then I'm just taking the insides of the tomatoes that you just want to use the fleshy part, easier to dice
So I'm making enough for at least 3 portions, if you want to make some more you can just double up the quantities no problem at all
Dice half an onion
Some coriander
So I've just added a handful of diced coriander and we'll just give everything a good mix
and just for a little bit of a twist to go with the crab cakes I'm going to add in some mango and pomegranate
I just find its much easier to slice the mango first and then remove the skin
Lets grab some pomegranate
Pick out the little pips, that's not a problem
Give it a stir
and there you have my mango and pomegranate salsa
So these have been in the oven for about 5 to 10 minutes and I'm just going to put them on the plate ready to serve
about 2 per portion, but for me I'm having 3
Add a bit of the mango and pomegranate salsa
and to finish off I'm just going to add a little bit of lime and coriander creme
it's basically half creme fresh, half mayonnaise, coriander, 1 chilli and half a lime
Let's try these bad boys out
Crab is cooked through perfectly with the creme I'm getting a bit of a chilli kick and the sweetness from the mango and the pomegranates are absolutely beautiful
So these are my Mexican style crab cakes, give it a try, to make it a really balanced meal add a carb, try Gennaro's potato salad
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This recipe is from my Death by Burrito cook book, click on the link in the description box below to find out more