For the Potato Cakes:
2 large Russet potatoes
½ cup finely crumbled feta
¼ cup chopped green olives
2 ounces cream cheese
2 tablespoons julienned basil leaves
salt to taste
¾ cup flour
1½ tablespoons milk
1¾ cups bread crumbs
- 2 teaspoons olive oil
¼ cup freshly squeezed lime juice
¾ cup olive oil
½ pound fresh gulf coast jumbo lump crabmeat, shell and cartilage removed
3 tablespoons finely diced red pepper
3 tablespoon s finely diced yellow pepper
1 Roma tomato, seeded and diced
½ jalapeño, seeded and minced
3 tablespoons red onion, finely diced and blanched
½ avocado, diced
1 tablespoon chopped basil
1 tablespoon chopped cilantro
¼ cup diced ripe papaya
Sour Orange Mojo (recipe follows)
For the Sour Orange Mojo:
6 cloves garlic, peeled and chopped
½ habanero chile, stemmed, seeded and minced
½ teaspoon salt
2 teaspoons cumin seeds, toasted
1 cup pure olive oil
1/3 cup sour orange juice
2 teaspoons Spanish sherry vinegar
1 teaspoon grated orange zest
salt and pepper to taste
½ cup cilantro leaves
Preheat oven to 425 degrees.
Scrub the potatoes and place on a rack in the oven and bake for 30 minutes. Puncture the potatoes all over with a fork, allowing the steam to escape and bake for 30 minutes longer.
Meanwhile, in another mixing bowl add the lime juice and slowly drizzle in the oil while whisking. Salt to taste and reserve.
In another mixing bowl, combine the crabmeat, red peppers, yellow peppers, tomato, jalapeño, onion, avocado, basil, cilantro and papaya.
Prepare the sour orange mojo and set aside.
When potatoes are cooked and have cooled enough to handle, peel, chop and place in the bowl of an electric mixer with the feta, olives, cream cheese, and basil. Using the paddle attachment, mix ingredients until just combined and season to taste with salt. Form the mixture into 2” x 1” thick patties.
Place the flour in a shallow bowl. In another bowl combine the milk and egg and whisk until combined. Place the breadcrumbs in a third bowl then dip each patty into the flour, the egg mixture then the breadcrumbs. Place the potato cakes on a lightly oiled baking pan and place in the oven until hot and slightly browned, about 10 – 12 minutes.
Sour Orange Mojo Directions (Makes 1¼ Cups):
Mash the garlic, chilies, salt and cumin together in a mortar with the pestle until fairly smooth. Scrape mixture into a mixing bowl and set aside.
Heat the olive oil until lightly smoking and pour over the garlic-chile mixture and let stand 10 minutes. Whisk in the sour orange juice, vinegar and orange zest; season with the salt and pepper to taste. Add the cilantro leaves just before serving.