Corn and Crab Cakes

Ingredients Weight Measure
Cornmeal 2 cups
All-purpose flour 1 cup
Salt 1 tsp.
Baking soda 3/4 tsp.
Sugar 4 tsp.
Eggs 2 ea.
Milk 2 cups
TABASCO® brand Habanero Sauce 8 dashes
Corn 2 cups
Jumbo crabmeat 2 cups
Garlic, minced 1 Tbsp.

Avocado Chipotle Aioli

Ingredients Weight Measure
Avocado 1 ea.
Mayonnaise 2 cups
Cilantro, chopped 2 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 6 dashes
Lemon, zest and juice 1 ea.
Salt 3/4 tsp.

Fried Mango Leek Garni

Ingredients Weight Measure
Mangoes, peeled, meat cleaned from oblong seed 2 ea.
Leek 3 ea.
Cornstarch 2 cups
Brown sugar 1 Tbsp.
Sugar 2 Tbsp.
Salt to taste
Pepper to taste
Oil, for frying as needed


  1. For the Corn and Crab Cakes, in a large bowl mix the cornmeal, flour, salt, baking soda and sugar. Mix until evenly incorporated.
  2. In another large bowl, whisk together eggs, milk, and TABASCO® Habanero Sauce.
  3. Add the dry ingredients from the first bowl into the second bowl with the wet ingredients. Mix until a pancake batter consistency is achieved.
  4. Add the corn and jumbo lump crabmeat; mix with rubber spatula, keeping in mind not to break up the crabmeat.
  5. For the Avocado Chipotle Aioli, clean avocado by cutting down to the seed in the middle and around the length of the avocado. Discard large seed and with a tablespoon, scrape out the bright green meat of the avocado.
  6. In a food processor, place the cleaned avocado and blend until the avocado becomes a paste. Add the rest of the ingredients to the processor and blend until well incorporated.
  7. For the Fried Mango Leek Garni, cut cleaned mango to medium dice and the leek to fine julienne. Be sure to clean the leek very well.
  8. In a bowl, mix together the cornstarch, brown sugar, sugar, salt and pepper.
  9. Toss the diced mangoes in the cornstarch mixture until evenly coated. Place coated mangoes into fry basket and drop into fryer. Fry until golden brown. Remove and place fried mango pieces onto a paper towel.
  10. Take cleaned, julienned leeks and drop into the fry basket and lower into fryer. Fry until they become a dark greenish brown color. Remove and place onto a paper towel.
  11. To serve, heat flat-top to 350°F; spray a metal molding ring with nonstick spray. Place ring on flat-top, take a 6 oz. ladle of corn and crab batter and pour into metal molding ring.
  12. Allow for the underside of the cake to brown evenly; be very careful and turn the mold over onto the flat-top to brown the other side.
  13. Allow cake to cook for 5-8 minutes on the flat-top, remove ring mold from flat-top and cut around the mold to give an even, clean, round shape. Take desired plate and make two crossing figure eights in the center of the plate with Avocado Chipotle Aioli. Lay the warm corn and crab cake in the middle of the plate, top with fried mangoes, and finish with fried leeks over the mangoes.

Yield: 12-20 6 ounce servings