Crispy Plaintain-Crusted Crab Cake with Mango Habanero Salsa

Crispy Plaintain-Crusted Crab Cake with Mango Habanero Salsa

Yield: 12 servings.

12 Phillips Crab Cakes, thawed

9 oz. plantain chips, pulsed in food processor

¼ cup canola or other vegetable oil

¼ cup butter

1 habanero pepper, peeled and seeded*

2 mangos, peeled and diced

¼ cup lime juice

2 Tbsp. cilantro, minced

¼ cup clover honey

Prepare salsa by charring habanero pepper and chopping. Pulse pepper in food processor with ½ the mango, lime juice, cilantro and honey until smooth. Fold in the remaining diced mango and chill salsa until ready to use. Pat each crab cake in crushed plantain chips. Heat oil and butter over medium heat and pan-fry crab cakes 3-4 minutes per side until golden brown on both sides and internal temperature reaches 164°F. Serve each crab cake with 2½ Tbsp. salsa.

*Handle habañero pepper with protective gloves.