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Cozumel Crab Cakes

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

Cozumel Crab Cakes
8 each Cozumel Crab Cakes (see 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 (see subrecipe)
8 each Lime Wedges
   
Crab Cakes
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
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
1/4 cup Passport Global Flavors by Custom Culinary® Habanero Orange Sauce
3/4 cup Mayonnaise
PREPARATION

Crab Cakes
  1. Gently fold all ingredients together until all ingredients come together.
  2. Using a 3” ring cutter, shape cape cakes into 2oz portions.
  3. Add ¼ cup of vegetable oil in a medium sauté pan over medium heat.
  4. Once hot, gently place each crab cake in the pan and let cook until it becomes golden brown. Flip and repeat.
 
Citrus Pico De Gallo
Gently fold all ingredients together until their evenly combined.  

Chili Remoulade
Whisk both ingredients together until their evenly combined.  

Cozumel Crab Cakes
  1. Place 2 seared Cozumel Crab Cakes on a warmed plate.
  2. Place ¼ Cup of Citrus Pico de Gallo next to the crab cakes.
  3. Drizzle 3 tablespoons of Habanero Orange Sauce over the crab cakes.
  4. Serve with 2 tablespoons of Chili Remoulade and 2 lime wedges on the side.