Curried Mango Aioli Annettes Recipes

Steps:

• 1. Mix all ingredients until well incorporated. Let chill so that the flavors have time to fall in love.
• 2. Spoon on top of crab cakes. Enjoy!
• 3. ****Can also be used for grilled meats, shrimp, raw or cooked veggies, hamburgers or any ole thing you want.****

Steps:

• 1. Gather all your ingredients ahead of time to make things easier on yourself.
• 2. In a medium bowl, combine the egg, mayonnaise, mustard, Worcestershire, Tabasco, lemon juice, Old Bay, salt and pepper. Mix so that all the ingredients are well-incorporated.
• 3. Add the cracker crumbs and parsley and mix well.
• 4. Gently fold in crabmeat until just combined (try not to break up lumps of crabmeat).
• 5. Using wet hands, shape mixture into 6 patties---8 patties if you like them smaller (do not pack too firmly; cakes should be as loose as possible and still hold their shape).
• 6. Put the crab cakes on a large platter or cookie sheet as they're shaped. Cover with foil and refrigerate at least 1 hour before cooking.
• 7. Set oven on Broil ( or around 450 ) and place crab cakes a non stick sprayed cookie sheet. Put crab cakes in oven on medium height rack.
• 8. After 3 minutes of initial cooking time open oven to check crab cakes, if golden brown turn over using a spatula and your hands. Cook an additional 2-3 minutes or until golden brown. (Every oven varies so cooking time will vary. You will know to turn when they are golden brown)
• 9. Drain on paper towel if need be. Serve with lemon and my Curry Mango Aioli. (Recipe also on JAP) Enjoy! https://www.justapinch.com/recipes/sauce-spread/dressing/curried-mango-aioli-annettes.html?p=1

Steps:

• Cut mango lengthwise through the seed into 6 or eight pieces.
• Discard inner part of seed. Wash and set aside.
• Mix curry powder in 1/2 cup water to make a paste.
• Heat oil in heavy pot, add curry paste and cook stirring constantly over low heat for a minute.
• Add mangoes and stir to coat with curry.
• Add remaining water, garlic, salt sugar and hot pepper.
• Lower heat, cover and cook until mangoes are tender and liquid has evaporated, add more water if needed.
• Taste mango and add more sugar if mangoes are too tart.
• Sprinkle with anchar massala and stir well.
• Remove from the heat.
• Adjust salt and pepper.

Steps:

• Sauté onion and garlic for 2 minutes in a non-stick pan that has been sprayed with cooking spray.
• Add chicken and sauté for 5 minutes, or until nearly cooked.
• Combine curry powder, tomato paste and chicken stock powder, and cook for 1 minute.
• Stir in milk and coconut essence.
• Blend cornflour with mango juice, and add to the pan, stirring until the mixture thickens.
• Add the drained mango slices.
• Serve with your favourite boiled rice or pasta.
• VARIATION: Replace mango nectar and canned fruit with apricot nectar and canned apricot halves.