Fuscia, Grey and White Tablescape and Crab Cakes with Mango and Cucumber Relish and Lime Chili Sauce

The tulips were beautiful this week at the flower market, hence they are the superstar of the shabbos table this week. I divided the arrangement into three separate short vases. Then put the trio of vases on a oblong dish to create a centerpiece.  Like I always say, look around your home everything you need to create a beautiful table is right there, just think outside the box. Which brings me to the two silver chopsticks at each place setting. Who said chopsticks is simply just eating utensils?

Crab Cakes with Mango and Cucumber Relish and Lime Chili Sauce
Recipe: Chefs Confidential Cookbook

Crab Cakes
1/2 cup vegetable oil, divided
3 tbsp. mayonnaise
1 1/2 tbsp lime juice
1 tsp. prepared horseradish
3/4 tsp. salt
1/2 tsp. fresh ground black pepper
1 16oz. package kani, squeezed dry and flaked into small pieces
1/4 red onion, small dice
1 scallion, green part only thinly sliced
1/4 red pepper, small dice
1 tbsp. chopped cilantro
1/2 cup breadcrumbs
1/4 cup flour
1 egg
1 1/2 cups panko crumbs

Lime Chili Sauce
1/2 cup chili sauce
1 lime, juiced
1 tbsp. toasted sesame oil

Mango Cucumber Relish
 1/2 cup peeled and 1/4 inch diced mango
1/2 red pepper. 1/4 inch dice
1/2 cup peeled and 1/4 inch dice seedless cucumber
1/2 small jalapeno pepper, seeded and 1/8 inch dice
1 lime, juiced
1 tsp. toasted sesame oil

Garnish
1 lime, juiced
1 tbsp. toasted sesame oil
1 cup arugula
salt and black pepper

 Line a sheet pan with parchment paper, set aside. In a bowl whisk 1/4 cup oil, mayonnaise, lime juice, horseradish, salt and pepper. Fold kani, onion, scallion, red pepper, cilantro and bread crumbs into mixture. Shape crab cakes into 16 patties. Place on prepared sheet pan, cover in plastic wrap and refrigerate for 2 hours or overnight.

Sauce and relish- In a small bowl with a spoon mix chili sauce,lime juice and sesame oil. set aside. In another bowl combine mango, red pepper, cucumber, jalapeno,lime juice and sesame oil. refrigerate until ready to serve.

To cook cakes-Preheat oven to 425 degrees.
Prepare a dredging station, Place flour into a dish. in a separate bowl, whisk egg.On another plate add panko crumbs. Dredge crab cakes first in flour then egg, follow with panko. Pour remaining  1/4 cup oil into bottom of a cookie sheet. Place pan with oil into oven for 5 minutes. carefully remove pan and add cakes in a single layer. Bake until golden brown 10-12 minutes per a side. For garnish whisk lime juice, sesame oil in a small bowl, then lightly dress arugula. Season with salt and pepper to taste.

To plate: Place 1 crab cake onto garnish salad of arugula, drizzle lime chili sauce next to crab cake , finish with mango cucumber relish on top.