Zesty Crabballeros with Mango-Chipotle Sour Cream Dipping Sauce

By Texaschef11

Ingredients

• * For Crabcakes:
• 1 * 1 lb. Lump Crab Meat, picked over
• 1 * 1 C. Nacho Cheese Tortilla Chip Crumbs (Doritos) (*see note), divided
• 2 * 2 T. Poblano Chile, stemmed, seeded, finely chopped
• 2 * 2 T. Green Onions, chopped
• 1 * 1 T. Cilantro, chopped
• 1/4 * 1/4 C. Mayonnaise
• 2 * 2 T. Bottled Salsa
• * Juice of Half of a Lime
• 1 * 1 Egg, slightly beaten
• * Dash of Tabasco Sauce
• 3 * 3 T. Butter or margarine (not spread-type)
• 3 * 3 T. Canola Oil
• *
• * Mango-Chipotle Sour Cream Dipping Sauce
• 1 * 1 Chipotle Chile, canned in adobo sauce
• 1 * 1 t. of the Adobo Sauce
• 1 * 1 Mango, peeled, seeded and diced into 1/2-inch pieces, divided
• 1 * 1 t. Honey
• 3/4 * 3/4 C. Sour Cream
• * Juice of Half a Lime
• 1 * 1 T. Cilantro, chopped

Preparation

Step 1

Combine crab meat, 1/4 C. tortilla chip crumbs, poblano chili, green onions, cilantro, mayonnaise, salsa, lime juice, egg and Tabasco sauce. Refrigerate about 45 minutes. Shape into 24, 1 1/2-inch miniature crab cakes. Roll in remaining tortilla chip crumbs. Heat butter or margarine and oil in a heavy skillet. Fry crab cakes until golden brown. Drain on paper towels. Serve with Mango-Chipotle Sour Cream Dipping Sauce: Place chipotle chili, adobo sauce and 1/2 of the mango pieces in a food processor bowl. Process until pureed. Stir in honey. Place sour cream in a medium bowl and stir in mango-chipotle puree, lime juice, the remaining chopped mango and remaining 1 T. cilantro. Refrigerate until ready to use. *Note: Process tortilla chips in food processor until of fine crumbs.