Recipe: Crab and Mango Napoleon with Raspberry Horseradish Jam for Tina

Crab and Mango Napoleon with Raspberry Horseradish Jam
Source: David B. McCallum, Proprietor and Executive Chef for The Tilghman Island Inn, Tilghman Island, MD.
Yield: 6 servings

12 ounces blue crab meat
2 Tbs. Tilghman Island New Bay house spice blend
18 wonton wrappers

Salsa:
2 mangoes, peeled and diced
1 medium red onion, finely diced
1/8 cup finely chopped cilantro
1 jalapeno pepper, seeded and finely diced
Juice of 1 lime
2 medium tomatoes, peeled, seeded and finely diced
2 dashes hot sauce
1 tsp. Salt to taste
1 tsp. Pepper to taste

Raspberry-Horseradish Jam
2 pints fresh raspberries
1/2 cup sugar
1/4 cup raspberry vinegar
1/2 cup balsamic vinegar
2 Tbs. minced shallots
1 lemon, zested and juiced
2 Tbs. prepared horseradish

Bring sugar, vinegar, lemon juice, and shallots to a boil. Add berries and cook until syrupy. Adjust sweetness to taste. Strain through a fine sieve. Fold in horseradish and lemon zest and refrigerate for several hours or overnight.

Tilghman Island New Bay Seasoning:
1 Tbs. paprika
1 tsp. Cayenne pepper
1 tsp. garlic powder
1/2 tsp. white pepper
1/2 tsp. thyme
1/2 tsp. oregano
1 tsp. salt
1/2 tsp. celery salt

Mix all ingredients.


Mix salsa ingredients and refrigerate for 2-4 hours. Fry wonton wrappers in about an inch of fat until crisp and golden. Assemble Napoleon just before serving: Toss crab meat with spice blend in large mixing bowl. Then combine 18 ounces of salsa, reserving 3/4 cup for garnish.
Place wonton on each of 6 serving plates.
Divide the crab mixture in half. Use one half of mixture to top each of the six wontons. Place another wonton on top and repeat process with other half of crab mixture until there are six 3-layer wontons. Garnish the top and the plate with jam and remaining salsa.