Share
Crab Cake with Mango Churtney Crab Cone
🇧🇷Brazil
•View in original language
(Português)
3 hour(s)
6 servings
Manu Biar
@manubiar- Ingredients
- Recipe
- Crab meat500 g
- Finely chopped onion1/2 unit(s)
- Minced Garlic Cloves2 unit(s)
- Can of crushed peeled tomato1/2 unit(s)
- Finely chopped parsley and cilantro to taste
- Lemon juice1 unit(s)
- Eggs2 unit(s)
- Panco flour for breading to taste
- Mango Churtney: Ripe palmer mangoes3 unit(s)
- Brown sugar150 g
- White Alcohol Vinegar150 ml
- Apple Vinegar150 ml
- Fresh ginger80 g
- Cinnamon stick10 g
- Star Anise2 unit(s)
- Black peppercorns10 g
- Cloves2 unit(s)
- Girl's Finger Pepper1 unit(s)
- In a medium saucepan, heat the oil and sauté the onion well, without browning, for about 5 minutes. Add the garlic and sauté for about 2 minutes. Add the tomato and sauté for about 10 minutes, until the water dries up. Hit the salt. Turn off the heat and add the cilantro and parsley.
- refrigerate.
- Take the crab with a spoon, put it in the palm of your hand and make the shape of a ball. Dip in wheat, egg and panko. Fry in hot oil.
- Churtney: In a medium saucepan, caramelize the brown sugar over medium/low heat. Add the spices and chopped ginger and sauté for another minute. Add the vinegars and let it reduce a little. Peel and cut the mazes into cubes and add to the pan. Add the seedless whole girl finger pepper. Leave to compote for about 30 minutes on low heat. Remove the spices and pepper and let it warm.
Did you like this recipe?
You may also like
creamy shredded chicken
Fried Kibe
Abadejo fillet with rice, salad and rustic potatoes
Mechidao
