Cozumel Crab Cakes

Panko-crusted crab cakes served with citrus pico de gallo and chili remoulade featuring Passport Global Flavors by Custom Culinary® Habanero Orange Sauce


What You'll Need

Amount Ingredients
8 each Cozumel Crab Cakes, SUBRECIPE
1 cup Citrus Pico De Gallo, SUBRECIPE
3/4 cup Passport Global Flavors by Custom Culinary® Habanero Orange Sauce
1/2 cup Chili Remoulade, SUBRECIPE
8 each Lime Wedges
  Cozumel Crab Cakes, SUBRECIPE
1 quart Lump Crab
3/4 cup Mayonnaise
1 cup Panko Bread Crumbs
1/2 cup Red Pepper, Minced
1/2 cup Poblano Pepper, Roasted, Minced
1/4 cup Red Onion, Minced
3 tb Cilantro, Minced
1 tb Kosher Salt
1 ts Black Pepper, Fresh Ground
1/4 cup Vegetable Oil
  Citrus Pico De Gallo, SUBRECIPE
1 cup Tomato, Small Dice
1/4 cup Red Onion, Small Dice
1/4 cup Pineapple, Small Dice
1/4 cup Red Bell Pepper, Small Dice
1/2 cup Orange Segments
1 tb Cilantro, Rough Chop
1 oz Passport Global Flavors by Custom Culinary® Habanero Orange Sauce
  Chili Remoulade, SUBRECIPE
1/4 cup Passport Global Flavors by Custom Culinary® Habanero Orange Sauce
3/4 cup Mayonnaise
PREPARATION

  1. Cozumel Crab Cakes, SUBRECIPE Gently fold all ingredients together until all ingredients come together. Using a 3” ring cutter, shape cape cakes into 2oz portions. Add ¼ cup of vegetable oil in a medium saute pan over medium heat. Once hot, gently place each crab cake in the pan and let cook until it becomes golden brown. Flip and repeat.
  2. Citrus Pico De Gallo, SUBRECIPE Gently fold all ingredients together until their evenly combined.
  3. Chili Remoulade, SUBRECIPE Whisk both ingredients together until their evenly combined.
  4. Place 2 seared Cozumel Crab Cakes on a warmed plate.
  5. Place ¼ Cup of Citrus Pico de Gallo next to the crab cakes.
  6. Drizzle 3 Tablespoons of Habanero Orange Sauce over the crab cakes.
  7. Serve with 2 Tablespoons of Chili Remoulade and 2 lime wedges on the side.