Crab St. Lucia
Source of Recipe
Phillips Seafood
List of Ingredients
1 lb. Phillips Crab Meat
3 ripe mangoes
1 12 oz. jar roasted red peppers
3 cups red cabbage, coarsely shredded
6 wedges fresh lime
1 Tbsp. vegetable oil
1 medium onion, finely diced
1/2 cup red bell pepper, finely diced
1 tsp. West Indian hot sauce (or your favorite hot sauce)
2 Tbsp. fresh parsley, finely minced
1 tsp. worcestershire sauce
3 1/3 Tbsp. fresh lime juice, divided
1 Tbsp. butter
1/2 cup breadcrumbs, divided
1 to taste salt and pepperRecipe
1. Slice mangoes in half lengthwise and remove stones. Place in a bowl of water with 1 tsp. of the lime juice.
2. Heat butter and oil in a heavy skillet.
3. Add onion and bell pepper and cook on medium heat until onion is translucent, but not browned.
4. Stir worcestershire, 1 Tbsp. of the lime juice, and hot sauce into onion/pepper mixture.
5. Add crab meat, parsley, plus enough breadcrumbs to bind mixture.
6. Stir gently until heated throughout. Take care to keep crab meat pieces as large as possible.
7. Season with salt and pepper to taste.
8. Preheat broiler.
9. Remove mango halves from water and pat dry.
10. Spoon crab meat mixture into mangoes and place on baking sheet.
11. Sprinkle with additional breadcrumbs and brown under broiler.
12. Chill mangoes for one hour before serving.
13. Puree roasted red peppers with 1-2 Tbsp. of the liquid from the jar, adding more liquid if necessary to make a sauce consistency.
14. Create a bed of cabbage on each of 6 plates, using 1/2 cup on each. Sprinkle cabbage with remaining lime juice.
15. Place chilled stuffed mangoes on top of cabbage.
16. Drizzle pepper puree in a decorative design over crab and cabbage.
17. Garnish each plate with a lime wedge.
Serves 6.
All items may be prepared several hours in advance and may be plated, covered in plastic wrap and refrigerated until service. Complete just before serving by adding the roasted pepper puree.
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