BLUE CORN TORTILLA CRUSTED CRAB CAKE IN SPICY CARROT-MANGO BROTH AND MANGO-GREEN ONION RELISH

Blue Corn Tortilla Crusted Crab Cake in Spicy Carrot-Mango Broth and Mango-Green Onion Relish image

Provided by Bobby Flay

Time 25m

Yield 6 servings

Number Of Ingredients 24

2 cups fresh mango juice or canned mango nectar
2 cups fresh carrot juice
1 tablespoon toasted whole fennel seeds
2 tablespoons toasted whole coriander seeds
1 habanero chile
Salt and freshly ground pepper
6 tablespoons olive oil
1 medium red onion, diced
2 jalapenos, diced
2 pounds lump crabmeat, picked over
3 tablespoons prepared horseradish, drained
1/4 cup Dijon mustard
3 tablespoons creme fraiche, sour cream or yogurt
1 large egg, lightly beaten
Salt and freshly ground pepper
2 cups finely crushed blue corn chips
1/4 cup thinly sliced green onion
Mango-Green Onion Relish, recipe follows
2 ripe mangoes, peeled, seeded and diced
2 green onions, finely sliced
1 serrano pepper, finely sliced
2 tablespoons lime juice
2 tablespoons olive oil
Salt and freshly ground pepper

Steps:

Carrot Mango Broth: Place all ingredients in a medium saucepan and boil over high heat until reduced by 1/2. Strain and season with salt and pepper to taste.
Crab cake: In a skillet over low to medium heat, heat 2 tablespoons olive oil and saute the onion and jalapenos until translucent. Remove from the heat and set aside. In a mixing bowl, combine the crab, onion mixture, horseradish, mustard, creme fraiche, egg and salt and pepper, to taste. Refrigerate, covered for 1 hour or up to 1 day. Form the chilled crab mixture into 12 (2-inch) patties 1/2-inch thick and dredge in the corn chips. Heat the remaining 4 tablespoons olive oil in a large skillet over medium heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Ladle some of the carrot-mango broth into medium shallow bowls. Place 2 crab cakes in the bowl and garnish with green onion and serve with mango relish.
Combine all ingredients in a medium bowl and season with salt and pepper.