Crab Cakes and Mango Salsa from Our Cook Book

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From our Edible West Chester issue 2017.

John Serock Catering — Crab Cakes with Buerre Blanc Sauce

Crab Cake Ingredients

• 1 medium onion, minced
• 1 red pepper, minced
• 1 green pepper, minced
• 1/2 bunch celery, chopped
• 1/2 cup oil
• 1/2 cup flour
• 1 pint heavy cream
• salt and pepper to taste
• 1 cup mayonnaise
• 3 tablespoon lemon juice
• 2 tablespoon Worcestershire
• 2 tablespoon Old Bay
• 1 pound crab meat, claw
• 1 pound crab meat, lump

Sauce Ingredients

• 2 cups white wine
• 4 tablespoon butter, cold, cubed
• 1/3 bunch chives, chopped

Directions

1. In a sauté pan, combine the vegetables and oil and soften over a medium heat. (You should start in a cold pan to prevent browning).
2. Once vegetables are soft (approx. 8 mins) incorporate the flour into the pan using a spoon to stir, cook for 1 minute.
3. Remove from heat and mix in the heavy cream until smooth.
4. Return to heat, simmer for 2 minutes to thicken.
5. Remove from heat, add the remaining ingredients with the exception of the lump crab
6. Stir ingredients together and gently fold the lump crab meat in, being careful not to break up the lumps.
7. Form crab cakes into desired size and place on a non-stick baking pan into 425F oven for 8-10 minutes.
8. Simmer 2 cups of wine over medium heat until reduced by half.
9. Remove pan from heat and whisk in cold butter a little at a time to incorporate
10. Season with salt, pepper and chives and spoon over crab cakes for service.

America’s Pie — Mango Salsa

Ingredients

• 4 ripened mangoes
• 1/2 cup red onions
• 1/2 teaspoon red pepper flakes
• 1/4 bunch of cilantro
• pinch of salt and pepper

Directions

1. Dice mango into cubes
2. Chop red onions and cilantro finely
3. Mix together in a bowl and add the salt and pepper and red pepper flakes
4. Top on your favorite fish, salad, or chicken.