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one/two cup Sugar one Mango, peeled, pitted, cut into small dice one quarter cup Rice Wine Vinegar two tbsp Fresh Lime Juice To prepare crab (Recipes by ingridients crab) cakes, in a large bowl, whisk the, mayonnaise (Recipes by ingridients mayonnaise) egg, fish, sauce (Recipes by ingridients sauce) onions,, ginger (Recipes by ingridients ginger) coriander,, chilli (Recipes by ingridients chilli) lime zest and sesame oil to blend. Asian-Style Crab Cakes With Mango Chutney. Add the crab (Recipes by ingridients crab) meat and stir to coat, coarsely breaking it apart, but keeping it in chunks. Fold in the. breadcrumbs (Recipes by ingridients breadcrumbs) Cover and refrigerate mixture for at least one hr to allow the breadcrumbs (Recipes by ingridients breadcrumbs) to soften and crab (Recipes by ingridients crab) mixture to become more cohesive. Use your hands to form sixteen x twocm-thick crab (Recipes by ingridients crab) cakes, using one quarter cup of mixture for each. Arrange crab (Recipes by ingridients crab) cakes in a single layer on a tray as you form them. Crab cakes can be made up to this step one day ahead, then covered and refrigerated. Asian-Style Crab Cakes With Mango Chutney. To make the Mango chutney, heat a heavy-based medium saucepan over medium heat for two mins. Add sugar and cook without stirring, tilting pan as necessary to ensure sugar melts, for five mins, or until melted sugar is amber brown. Asian-Style Crab Cakes With Mango Chutney. Do not stir sugar as it cooks, as it will crystallise. Remove pan from heat and stir in the mango (caramel will seize as mango is added), then stir in the vinegar and lime juice. Return pan to medium heat and simmer gently, stirring constantly, for about three-four mins, or until caramel bits dissolve, mango begins to look translucent and liquid just thickens. Transfer chutney to a bowl and cool completely. Mixture will continue to thicken slightly as it cools. Asian-Style Crab Cakes With Mango Chutney. Mango chutney can be made up to one week ahead, then covered and refrigerated. Heat a large non-stick frying pan over medium-high heat. Add half the oil and butter and cook for one min, or until butter melts. Working in batches, fry about six-about eight crab (Recipes by ingridients crab) cakes at a time, for two mins each side, or until crisp, golden and heated through. Asian-Style Crab Cakes With Mango Chutney. Adjust heat as needed to ensure crab (Recipes by ingridients crab) cakes brown evenly. Transfer to paper towels to remove excess oil. Asian-Style Crab Cakes With Mango Chutney. Wipe out pan and repeat with remaining oil, butter and crab (Recipes by ingridients crab) cakes. Place two crab (Recipes by ingridients crab) cakes on each plate. Asian-Style Crab Cakes With Mango Chutney. Top each crab (Recipes by ingridients crab) cake (Recipes by ingridients cake) with cucumber and spoon some mango chutney to the side. Garnish with coriander sprigs and serve. . Asian-Style Crab Cakes With Mango Chutney.
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