Crab & Shrimp Cake with Mango Salsa on a Crispy Pappadam Servings: 8 portions Preparation time: 1 hour

For the Crab Cake:
•	3/4 lb. Dungeness crab meat
•	1/4 lb. baby shrimp, chopped
•	2 tbsp. mayonnaise
•	1 tsp. shallots, chopped
•	1 tbsp. cilantro, chopped
•	1 pinch chopped jalapeno
•	Bread crumbs
•	Oil for frying
•	Baby Pappadams
Method:
1.	Mix all ingredients (except Baby Pappadams) for the crab cake together and form into 1-oz. patties.
2.	Fry the baby pappadams and drain.
For the Mango Salsa:
•	1/2 mango, finely diced
•	2 tbsp. red pepper, finely diced
•	1 tbsp. red onion, finely diced
•	1 pinch jalapeno, finely diced
•	The Perfect Purée Mango,  to bind
•	Salt and pepper to taste
•	Lime juice to taste
Method:
1.	Mix all ingredients for the salsa together, adding only enough puree to hold the salsa together.
2.	Pan-fry the crab cakes until golden. Place on a crispy pappadam and top with the salsa. Serve warm.