Zesty Crabballeros With Mango Chipotle Sour Cream Dipping Sauce Recipes
CRAB WITH CREAMY GORGONZOLA SAUCE RECIPE - (4.5/5)
Provided by Krawdad
Number Of Ingredients 6
Steps:
- Melt the butter in a 1- or 2-quart saucepan over low heat. While it is melting, put the Gorgonzola in a small bowl and mash it with a fork or potato masher, gradually adding the milk. Don't worry about making it smooth, just make sure it is well-combined. When the butter is melted, add the cheese-milk mixture and continue to cook, stirring and mashing occasionally. 2 Mix crabmeat with the sauce in a large, warm bowl; stir in the Parmesan, then taste for salt and add some if necessary. Serve, passing additional Parmesan at the table if you like. Serve immediately. 3 *If freshly cooked lump crabmeat is not available to you, canned crabmeat can be substituted, but it's simply not as good. If you must substitute, remember with canned crabmeat, price is the best indicator of quality. Don't scrimp here.
ZESTY CRABBALLEROS WITH MANGO-CHIPOTLE SOUR CREAM DIPPING SAUCE RECIPE
Provided by Texaschef11
Number Of Ingredients 22
Steps:
- Combine crab meat, 1/4 C. tortilla chip crumbs, poblano chili, green onions, cilantro, mayonnaise, salsa, lime juice, egg and Tabasco sauce. Refrigerate about 45 minutes. Shape into 24, 1 1/2-inch miniature crab cakes. Roll in remaining tortilla chip crumbs. Heat butter or margarine and oil in a heavy skillet. Fry crab cakes until golden brown. Drain on paper towels. Serve with Mango-Chipotle Sour Cream Dipping Sauce: Place chipotle chili, adobo sauce and 1/2 of the mango pieces in a food processor bowl. Process until pureed. Stir in honey. Place sour cream in a medium bowl and stir in mango-chipotle puree, lime juice, the remaining chopped mango and remaining 1 T. cilantro. Refrigerate until ready to use. *Note: Process tortilla chips in food processor until of fine crumbs.
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