Crab Cakes with Mango Salsa and Lemon Butter Sauce

Ingredients for the crab cake:
16 oz of lump crab meat
1/2 pound of raw shrimp, diced small
2 jalepenoes, diced
1 TBSP mayo
1/2 of an onion, diced
1 red pepper, diced
3 cloves of garlic, minced
2 TBSP olive oil for mixture
4 TBSP olive oil for frying
3/4 cup of bread crumbs, plus more for the tray
1.5 TBSP Seafood seasoning
salt and pepper
pinch of cayenne
1.5 eggs, whisked

Ingredients for lemon butter sauce;
1 lemon, juiced
1 shallot, minced
1/2 cup seafood stock
6-7 TBSP butter
Pinch of seafood seasoning (like old bay)
salt and pepper
1 tsp sugar

Ingredients for Mango salsa - or buy a good fresh salsa from your store
1 Mango
1 Jalepeno
1/2 red pepper
1/2 onion
handful of chopped Cilantro
1 Lime, juiced

Directions:
*Prep the mango salsa first if you are preparing your own.
1. Add all crab cake ingredients to a bowl. Combine and toss with a large spoon
2. Lay bread crumbs out in a thin layer a sheet tray. Using a medium size biscuit cutter/shaper, press the crab mixture into the molds and press down to form. Sprinkle with bread crumbs and press down. Carefully remove the mold.  This will make about 8-10 crab cakes.
3. Refrigerate at least 30 minutes but up to 4 hours.
4. Heat the 4 TBSP of olive oil in a large pan to medium high.  Fry each crab cake for about 4 minutes per side.  Be careful when flipping to not break apart.  I used 2 spatulas to help with that.
Keep warm


To make the lemon butter sauce:
1. Heat the shallot and stock in a small saute pan until bubbling.  Let simmer until reduced by half.
2. Add the lemon juice, salt, pepper, seasoning and sugar and stir.
3. Lower the heat and whisk in 1 TBSP of butter at a time until desired consistency. Let each TBSP melt completely before adding another one.
5. Taste for seasoning and serve the sauce on the bottom of the plate.

Wine pairing:
Passarola
Branco 2014
Vinho Tinto
2014
Portugal