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Crab Cake with Mango Churtney Crab Cone

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By

@manubiar

View in original language

(Português)

3 hour(s)

6 servings

Ingredients

• Crab meat | 500 g
• Finely chopped onion | 1/2 unit(s)
• Minced Garlic Cloves | 2 unit(s)
• Can of crushed peeled tomato | 1/2 unit(s)
• Finely chopped parsley and cilantro |  to taste
• Lemon juice | 1 unit(s)
• Eggs | 2 unit(s)
• Panco flour for breading |  to taste
• Mango Churtney: Ripe palmer mangoes | 3 unit(s)
• Brown sugar | 150 g
• White Alcohol Vinegar | 150 ml
• Apple Vinegar | 150 ml
• Fresh ginger | 80 g
• Cinnamon stick | 10 g
• Star Anise | 2 unit(s)
• Black peppercorns | 10 g
• Cloves | 2 unit(s)
• Girl's Finger Pepper | 1 unit(s)

Recipe

1. 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.
2. refrigerate.
3. 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.
4. 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.

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