Mango and Light Cheese Crab Cake . 芒果淡芝士蟹餅

                  Mango and Light Cheese Crab Cake . 芒果淡芝士蟹餅

My hubby likes eating crab cakes, so I make crab cakes very often, but seldom repeat using the same method as I always want to try something new.  I had an enjoyable evening with a few friends who enjoy cooking, we had a fun night cooking, plating and eating together. It's fun sharing without any hesitation.  

Here is one of the dishes I prepared that night, Mango and Light Cheese Crab Cake, I served it with Mango and Mayonnaise Dip, together with the Mango Salsa I initially thought of going with the green salad....the recipe of Mango Salsa Salad will be shared on my next post, if you are interested in finding how easy it can be prepared, please remember to check it out...

外子很喜歡吃蟹餅，所以我經常做，但每一次都愛試用不同配料和做法，一來喜歡嘗新，二來希望找到最佳的口味。 前兩天和幾個喜愛做菜的朋友煮煮吃吃渡過了一個愉快的晚上。有時無私的分享，可帶給人無比樂趣。

芒果淡芝士蟹餅是我當晚做的其中一道菜，我做了一個芒果蛋黃醬伴吃，甜中帶微酸的味道很能帶出蟹肉的鮮味。也因為當晚的菜式太豐富了，我把另一道芒果莎莎伴青菜沙律也和蟹餅一道上碟，想知道芒果莎莎伴青菜沙律的做法，請記著關注我下一個網誌了，非常易做、好味又有益…. 

Mango and Light Cheese Crab Cake

INGREDIENTS: 

FOR 6 PIECES OF CRAB CAKE WITH DIA. 7.5CM X 1.25CM

A.

Canned Jumbo lump crabmeat, well drained 454 g
Paprika 1/4 tsp
Salt 1/4 tsp
Black Pepper, freshly ground 1/2 tsp
Lime leaf, extra-finely shredded 1/4 pc
Worcestershire sauce  a little 
Lime juice, freshly squeezed  1 tsp
Lemon Juice, freshly squeezed 1 tsp
Honey 1 tsp
Mango, peeled and shredded 1 pc
Egg white 2 pc

B.
Bread crumbs, finely ground  2 tbsp
Light Cheese, 3 slices

For Dredging:
Mango and Mayonnaise Dip  6 tbsp
Bread crumbs for dredging: 150 g

Mango and Mayonnaise Dip:
Mango, peeled and diced  2 pc
Mayonnaise  4 tbsp
Dijon mustard 1 tbsp
Honey 1 tsp
Salt  a pinch
Pepper a pinch

Method:

1.  In a large bowl, combine the crab-meat with paprika, salt, black pepper,   shredded lime leaf and Worcestershire sauce, stand for 5 minutes, then mix with leftover ingredients from section A. Sprinkle in bread crumbs evenly when mixing, and mix well, then put in the fridge for 20 minutes
2. Divide the mixture into 6 portions, shape each portion into a cake and put half slice of light cheese into the center like sandwich. Pack them firmly. Refrigerate them for 15 minutes
3. Meanwhile, puree the mango with the ingredients listed for Mango and Mayonnaise Dip until smooth, take out 6 tbsp for dredging
4. Brush a tablespoon of Mango and Mayonnaise Dip on each crab cake and coat it well with breadcrumbs and keep in the fridge for 30 minutes
5. Heat 3 tablespoons of oil in a skillet, add in crab cakes and cook them over moderately high heat until browned and crisp, about 3 minutes per side. Serve with Mango and Mayonnaise Dip

芒果淡芝士蟹餅

可做 6 個直徑約 7.5 cm x 1.25cm 蟹餅

材料：

A. 

罐裝梳狀蟹肉，隔乾水 454克

紅椒粉 1/4 tsp

鹽  1/4 tsp

黑胡椒，鮮磨 1/4 tsp

檸檬葉，切幼髮絲狀， 1/4 pc

喼汁  a little

鮮青檸汁，1 tsp

鮮檸檬汁，1 tsp

檸檬葉，切幼髮絲狀， 1/4 pc

蜜糖 1 tsp

芒果，去皮及切條 1 pc

蛋白 2 pc

B.

幼麵包糠，2 tbsp

輕盈芝士片，3 pc

上面料：

芒果蛋黃醬  6 tbsp

幼麵包糠：150g

芒果蛋黃醬：

芒果，去皮、切丁 2 pc

蛋黃醬  4 tbsp

第戎芥末 1 tbsp

蜜糖 1 tsp

檸檬汁 1/2 tsp

鹽 少許

黑椒碎 少許

做法：

1.在大碗中，將蟹肉先與紅椒粉、鹽、黑椒碎、檸檬葉碎和喼汁拌勻，待5分鐘；再和A 其餘材料輕手拌勻；邊拌邊平均灑入麵包​​糠，混合，放冰箱20分鐘

2.將混合物分成 6 份，把每部份整型成圓餅狀，其間如三文治般釀入半片輕怡芝士片。按緊，包好，冷藏15分鐘

3.同時，將芒果蛋黃醬材料混好，取出6 湯匙作上面用

4.在每個蟹餅抹上約一湯匙芒果蛋黃醬，並薄薄上一層麵包糠，略壓，冷藏30分鐘

5.煎鍋加熱3湯匙油，加入蟹餅，用中大火每邊約3分鐘煎至金褐色及酥脆，配芒果蛋黃醬伴吃。