hi I’m Shay from death by burrito and I
have a passion for Mexican Street food
here are my Mexican style crab cakes
served with mango and pomegranate salsa
and a lime and chili crema perfectly
share with family and friends great
Street food starts with great produce
the fresher the better here’s some tips
on what to look out for when buying
ingredients for this dish I would
recommend going to your local fishmonger
and asking him to like prep and dress
some crab for you try and get a
combination of the white and the dark
meat we’re going to be making like a
mango and pomegranate salsa I use
pomegranates a lot in a lot of my
recipes although they’re not native to
Mexico they really great they add a lot
of flavor and colors in it very healthy
as well when you’re shopping for
pomegranates is really nice to try and
find ones that have a good vibrant color
with them they look pretty when you’re
looking for your mango you want
something that’s not too soft firm
enough for you to dice really easily but
I ripe enough for it to be quite sweet
let’s get back to the kitchen so back in
the kitchen ever gonna be making my crab
cakes just going to grab some spring
onions small handful not too much chop
the roots off finish slice them just put
out in a bowl dice two celery stalks and
then we take the tomatillo so the
tomatillo will actually give the crab
base it’s over Mexican Pat I like the
twist and these are very common in in
Mexican cuisine it’s the base ingredient
for like salsa verde and it’s yeah it’s
very similar to gooseberries so add a
bit of tartness it’s perfectly
ingredient nation you can get these
online most Mexican surprised tend to
stock them if you can’t find tomatillos
don’t worry about it your cabarets to be
fun without them this little bad boy
don’t have to worry about trying to
deceit it I like it spicy just going to
mince these up into that we add the
crabmeat so I’ve got about 50 grams of
brown crab meat so I’ve got 250 grams of
white crab meat and please try and pick
for it first just to make sure that
there’s no bit of show you though in a
choke or call yourself an injury
and then we give everything a thorough
mix the brown crabbing is really good
for kind of like binding everything
together and you’ll help keep your
cupcakes nice and firm if you don’t have
any brown crab eat not to worry and
white crabbing is absolutely fine you’re
just gonna have to put the crab mixture
in the fridge for a Wolters the firm up
it will go pink the wind when the so
Brad crab nice mix through there we go
spoon out some mounds onto like a baking
tray I’m just going to put it in the
freezer for like five minutes just to
firm them up and it makes it easier to
handle when you dip them in the egg and
breadcrumb mixture so my crab cake
patties out of the freezer
they’ve been live for about ten minutes
just to set and to start with I’m gonna
heat a bit of sunflower oil I’m going to
have about one centimeter depth and then
with my crab cakes I am going to first
dip them until flour then the egg and
the bread crumbs it doesn’t matter if
you don’t have a coating around the
edges of the crab cakes as long as you
have the tops and the bottoms can put
your cover they’ll be perfectly fine and
there’s the last one it’s going to place
these in the oil so these six portions
are just the first batch I have another
six in the freezer and they’ll be going
in next so when they allow the cupcakes
to fry for 2 to 3 minutes on each side
until golden and crispy
so just to finish these off I’m going to
put them in the oven for five minutes at
a temperature of 160 degrees
so making a quick salsa pico de gaia I’m
just using two tomatoes for this I’m
just taking the incisor tomatoes that
you just want to use the outer fleshy
part it’s easier to dice so I’m making
enough for about three portions and if
you want to make some more you can
easily just double up the quantities no
problem at all
guys half an onion some coriander so
I’ve just added a handful of bus
coriander we just give everything a
really good mix and just for a little
bit of a twist to go with the crab cakes
I’m going to add in some mango and
pomegranate I find it’s much easier to
slice the mango first and then removing
the skin let’s grab some pomegranate
pick our little the little piss sort of
problem give it
stir and there you have my mango and
pomegranate salsa so it is a bit another
for about five to ten minutes and I’m
just going to put them on the plate
ready to serve it’s about to proportion
but for me I’m having three add a bit of
the mango and pomegranate salsa and to
finish off I’m just going to add a
little bit of lime and coriander crema
it’s basically half creme fraiche half
mayonnaise coriander one chili and half
a lime let’s try these bad boys out
crabs cook through perfectly with the
the crema I’m getting a little bit of a
chilly cake and the sweetness from the
mango and the pomegranates absolutely
beautiful so these are my Mexican style
crab cakes give it a try to make a
really balanced meal add a Cobb try
generous potato salad click the link and
don’t forget to subscribe this recipes
from my deaf I read a cookbook click on
the link on the description box below to
find out more
[Music]
have a passion for Mexican Street food
here are my Mexican style crab cakes
served with mango and pomegranate salsa
and a lime and chili crema perfectly
share with family and friends great
Street food starts with great produce
the fresher the better here’s some tips
on what to look out for when buying
ingredients for this dish I would
recommend going to your local fishmonger
and asking him to like prep and dress
some crab for you try and get a
combination of the white and the dark
meat we’re going to be making like a
mango and pomegranate salsa I use
pomegranates a lot in a lot of my
recipes although they’re not native to
Mexico they really great they add a lot
of flavor and colors in it very healthy
as well when you’re shopping for
pomegranates is really nice to try and
find ones that have a good vibrant color
with them they look pretty when you’re
looking for your mango you want
something that’s not too soft firm
enough for you to dice really easily but
I ripe enough for it to be quite sweet
let’s get back to the kitchen so back in
the kitchen ever gonna be making my crab
cakes just going to grab some spring
onions small handful not too much chop
the roots off finish slice them just put
out in a bowl dice two celery stalks and
then we take the tomatillo so the
tomatillo will actually give the crab
base it’s over Mexican Pat I like the
twist and these are very common in in
Mexican cuisine it’s the base ingredient
for like salsa verde and it’s yeah it’s
very similar to gooseberries so add a
bit of tartness it’s perfectly
ingredient nation you can get these
online most Mexican surprised tend to
stock them if you can’t find tomatillos
don’t worry about it your cabarets to be
fun without them this little bad boy
don’t have to worry about trying to
deceit it I like it spicy just going to
mince these up into that we add the
crabmeat so I’ve got about 50 grams of
brown crab meat so I’ve got 250 grams of
white crab meat and please try and pick
for it first just to make sure that
there’s no bit of show you though in a
choke or call yourself an injury
and then we give everything a thorough
mix the brown crabbing is really good
for kind of like binding everything
together and you’ll help keep your
cupcakes nice and firm if you don’t have
any brown crab eat not to worry and
white crabbing is absolutely fine you’re
just gonna have to put the crab mixture
in the fridge for a Wolters the firm up
it will go pink the wind when the so
Brad crab nice mix through there we go
spoon out some mounds onto like a baking
tray I’m just going to put it in the
freezer for like five minutes just to
firm them up and it makes it easier to
handle when you dip them in the egg and
breadcrumb mixture so my crab cake
patties out of the freezer
they’ve been live for about ten minutes
just to set and to start with I’m gonna
heat a bit of sunflower oil I’m going to
have about one centimeter depth and then
with my crab cakes I am going to first
dip them until flour then the egg and
the bread crumbs it doesn’t matter if
you don’t have a coating around the
edges of the crab cakes as long as you
have the tops and the bottoms can put
your cover they’ll be perfectly fine and
there’s the last one it’s going to place
these in the oil so these six portions
are just the first batch I have another
six in the freezer and they’ll be going
in next so when they allow the cupcakes
to fry for 2 to 3 minutes on each side
until golden and crispy
so just to finish these off I’m going to
put them in the oven for five minutes at
a temperature of 160 degrees
so making a quick salsa pico de gaia I’m
just using two tomatoes for this I’m
just taking the incisor tomatoes that
you just want to use the outer fleshy
part it’s easier to dice so I’m making
enough for about three portions and if
you want to make some more you can
easily just double up the quantities no
problem at all
guys half an onion some coriander so
I’ve just added a handful of bus
coriander we just give everything a
really good mix and just for a little
bit of a twist to go with the crab cakes
I’m going to add in some mango and
pomegranate I find it’s much easier to
slice the mango first and then removing
the skin let’s grab some pomegranate
pick our little the little piss sort of
problem give it
stir and there you have my mango and
pomegranate salsa so it is a bit another
for about five to ten minutes and I’m
just going to put them on the plate
ready to serve it’s about to proportion
but for me I’m having three add a bit of
the mango and pomegranate salsa and to
finish off I’m just going to add a
little bit of lime and coriander crema
it’s basically half creme fraiche half
mayonnaise coriander one chili and half
a lime let’s try these bad boys out
crabs cook through perfectly with the
the crema I’m getting a little bit of a
chilly cake and the sweetness from the
mango and the pomegranates absolutely
beautiful so these are my Mexican style
crab cakes give it a try to make a
really balanced meal add a Cobb try
generous potato salad click the link and
don’t forget to subscribe this recipes
from my deaf I read a cookbook click on
the link on the description box below to
find out more
[Music]
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