F.I.S.H. crab cakes with peach chutney

F.I.S.H. crab cakes with peach chutney
Cook / Prep Time: 45 min

This is a simple chutney you can make to add some colors and flavours to our crab cake.  Feel free to make your own crab cake (real crab meats only!) and top it off with this peach chutney. -Jen

4 Crab Cakes (from our store)
1 Medium Red Onion (cut into medium dice)
4 Peaches (not fully ripe, peeled, pit removed and cut into medium dice)
½ cup Sugar
½ cup Cider vinegar

 

4 Crab Cakes (from our store)
1 Medium Red Onion (cut into medium dice)
4 Peaches (not fully ripe, peeled, pit removed and cut into medium dice)
½ cup Sugar
½ cup Cider vinegar

 

 

  • Place cut red onion, cut peaches, sugar and vinegar into a small pot.
  • Bring to a boil, then cover with a tight fitting lid. Simmer for 25-30 mins. Remove from heat and allow to rest with the lid still on. (10 mins or so)
  • Then pour chutney into a 9 x 13 dish to allow it to cool evenly in fridge. Let it cool for 2 hours or more. The chutney can be made in advance.
  • Pan fry the crab cakes in vegetable oil over medium heat (4-5 mins per side).

 

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