Crab Cake and Chilled Mango Soup Recipe

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This Crab Cake and Chilled Mango Soup is all about bringing date night home. We can eat what we want, drink what we want, listen to the music we want—and everything’s at our own pace. But our favorite part is getting to cook together. Whether we’re dreaming up a new recipe, or revisiting an old favorite—we like to throw down like it’s Saturday night dinner rush in the restaurant we’ve always dreamed of opening. And that means we’re decked out and spec’d out with @hedleyandbennett aprons and kitchen tools. We might only be home chefs. But on date night, we’re absolutely cooking for the camera.

PREP TIME

2 hrs 15 mins

COOK TIME

10 mins

SERVINGS

5

Ingredients

Chilled Mango Soup

  • 5 mangoes, divided
  • 2 Tbsp butter
  • 5 garlic cloves, minced
  • 2” ginger root, peeled & minced
  • 3-4 habanero peppers, stemmed & deseeded
  • 1 liquid cup of coconut milk
  • 2 limes, zested & juiced
  • Salt, to taste
  • 2 Tbsp honey
  • 1/4 cup water
  • Fresh cilantro leaves, for garnish

 

Cucumber Salsa

  • 5 mini cucumbers, diced
  • 1/4 tsp salt
  • 2 cloves garlic, minced
  • 1 tsp apple cider vinegar
  • 1 Tbsp honey
  • 1/2 tsp smoked paprika
  • 1 tsp ginger paste

 

Lemon Curry Aioli

  • 2 cloves garlic, microplaned
  • 3/4 cup mayonnaise
  • 1 lemon, zested & juiced
  • 1 tsp curry powder
  • Salt
  • Pepper

 

Crab Cakes

  • 2 Tbsp mayonnaise
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp Dijon mustard
  • 2 tsp Old Bay Seasoning
  • 1/2 lemon, juiced
  • 1 large egg lightly beaten
  • 1/2 cup crumbled bacon
  • 3/4 cup freshly shredded Monterey Jack, divided
  • 1 lb lump crab meat
  • 1/2 cup panko breadcrumbs
  • Canola oil, for frying

Crab Cake and Chilled Mango Soup in a black bowl with fresh cilantro leaves as garnish

COOKING INSTRUCTIONS:
Crab Cake and Chilled Mango Soup

Chilled Mango Soup

  1. Peel and pit mangoes. Chop 2 of mangoes into ~3/4” cubes. Chill until ready to serve entire dish. Add remaining 3 mangoes to blender (these can be left in larger chunks).
  2. In a small pan over medium heat, melt butter. Sauté garlic and ginger until tender and fragrant (about 3-4 mins). Remove from heat and transfer to blender.
  3. Add all remaining ingredients except cilantro to blender. Blend until smooth.
  4. Transfer to storable container and chill for at least 2 hours.

 

Cucumber Salsa

  1. Add all ingredients to bowl and toss till evenly combined. Chill until ready to serve.

 

Lemon Curry Aioli

  1. Add all ingredients to small bowl. Whisk together until well-combined. Chill until ready to serve.

 

Crab Cakes

  1. In a large bowl, add mayonnaise, Worcestershire, Dijon, Old Bay, lemon juice, egg, bacon, and cheese. Mix until well-combined. Fold in crab until well-integrated, then fold in panko in the same manner. Using your hands, form 5 evenly shaped, tightly packed crab cake patties. Set aside.
  2. Add about ~1/2” of oil to a large pan over medium-high heat. Working 2-3 crab cakes at a time, fry cakes until heated through and golden brown on both sides (about 3-5 minutes per side). Transfer from heat to paper towel-lined dish to drain.
  3. To plate an individual serving: In a wide shallow bowl, pour enough Chilled Mango Soup to cover bottom of bowl. In the center of the bowl, place enough of the cubed mango so that a crab cake can rest on top (and not be submerged in soup). Garnish outer part of soup with cilantro. Place crab cake on top of cubed mango. Garnish crab cake with Lemon Curry Aioli then Cucumber Salsa. Enjoy!

PAIRINGS:
Crab Cake and Chilled Mango Soup

Sauvignon Blanc

New England IPA

Peppercorn Mango Margarita

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