Crispy Plantain-Crusted Crab Cake with Mango Habaero Salsa

From: Executive chef Arturo Paz, Phillips Harborplace, Baltimore. Yield: 12 servings.

12 3-oz. Phillips Crab Cakes

9 oz. plantain chips, pulsed in food processor

¼ cup canola or other vegetable oil

¼ cup butter

1 habañero pepper, peeled and seeded*

2 mangos, peeled and diced

¼ cup lime juice

2 Tbsp. cilantro, minced

¼ cup clover honey

Thaw crab cakes according to package directions. Prepare salsa by charring habañero pepper and chopping. Pulse pepper in food processor with ½ mango, lime juice, cilantro and honey until smooth. Fold in the remaining diced mango and chill until ready to use.

Pat each crab cake with crushed plantain chips. Heat oil and butter over medium heat and pan fry crab cakes for 3-4 minutes per side until golden brown on both sides and internal temperature reaches 165°F.

Serve each crab cake with about 2½ Tbsp. salsa.

Serving suggestion: Serve with sautéed ripe plantains, lime wedges and a dollop of sour cream to cool the heat.

*Handle habañero pepper with protective gloves.