Crab Cakes with Old Bay seasoning, Curry Aioli and Mango Salsa

Crab Cakes with Old Bay seasoning, Curry Aioli and Mango Salsa

Elliot’s Dining Room at White Point Beach Resort

Overlooking the powerful waves of the Atlantic Ocean, it’s worth a trip to visit Elliot’s Dining Room located at the esteemed White Point Beach Resort. Enjoy the first few sips of Gaspereau Seyval Blanc to wet your palate as Chef Alan Crosby prepares your perfectly paired appetizer: Crab Cakes with old bay seasoning, curry aioli, mango salsa, and pea tenders. The sweet crab and peas combine with the warming spice of the curry and salsa making this wine a double-ended success in the pairing category. The magnificent view, the delectable flavours, and the welcoming atmosphere will leave you

with a deep breath, satisfied soul, and a smile.


Crab Cakes:
Crab Meat 1 lbs
Egg 1, beaten
Mayonaise ½ cup
Chopped Chives 2 TBLS
Old Bay Seasoning 1 tsp
Fresh White Bread Crumbs 1 cup
Worcestershire Sauce 1 TBLS
Grain Dijon Mustard 1 TBLS
Lemon Juice 1 TBLS
Panko Bread Crumbs ¼ cup
Canola Oil
Pea Tenders

Mango Salsa:
Diced fresh mango 1 cup
Chopped cilantro  2 TBLS
Finely diced red pepper  2 TBLS
Finely diced seeded jalapeno  1 TBLS
Lime juice  1 TBLS
Salt ½ tsp
Olive oil  2 TBLS

Curried aioli:
Mayonnaise  1 cup
Mild Curry paste  2 TBLS
Corn syrup  2 TBLS


Crab Cakes: Put first 9 ingredients in a bowl and gently combine. Sprinkle panko bread crumbs on a plate. Shape crab mixture into small thick cakes and then coat each cake with panko bread crumbs. Heat a medium frying pan with ¼ inch of canola oil. Pan fry cakes on both sides until golden brown, about 4 minutes per side.

Mango Salsa: In a small bowl toss all ingredients together. 

Curried aioli: In a small bowl stir all ingredients together. 

Plate two fish cakes with a dollop of mango salsa and a drizzle of curried aioli. Garnish with pea tenders.

Yield: 4 servings

Category: Appetizer