Caribbean Crab Cakes and papaya-mango soup are made with fresh crab, mangos, papayas, and other delicious tropical flavors. Served with avocado salsa and fried plantain chips, this is a meal that will help you feel like you’re vacationing on a tropical island! It’s being shared with you in celebration of Hispanic Heritage Month.
This crab cakes recipe was created by my Executive Chef, Mark Chaput, at the Vineyard Golf Club. He brainstormed with his staff during a wine tasting. We started by thinking about the crab cake as a base for the course. The wine was from California, so I mentioned the words “melting pot”, and we all started throwing ideas together.
The result is a combination of hot and cold, sweet and savory flavors. The cold pureed soup and the hot crab cakes pairs perfectly, balancing the sweet crab meat flavor with the natural sweetness of the tropical fruits. Add a dollop of simple avocado salsa and crispy fried plantains for added crunch.
Is this dish Latin? Not to its core, but it certainly is inspired by the flavors of Latin America and the islands. And that’s what food is all about: finding what unites us, creating an entirely different but still connected idea!
Be sure to add the crunch of the plantain chips, the unofficial fruit of the Dominican Republic (and all other Latin countries).
Want this delicious Caribbean crab cakes recipe?
Head on over to Flanboyant Eats, where Bren has invited me to share this upscale Latin-inspired recipe that you can make at home. Happy Hispanic Heritage Month!