Spiced Crab Cakes with Mint Chutney
Description
No meat Fridays? Serve these spicy crab cakes and make them really special with a mint chutney. They are made with crab meat, chiles, coconut and veggies and fried until brown and a bit crispy.
Ingredients
Crab Cakes:
1 lb. crab meat
1/2 c. dry breadcrumbs
1/2 c. all-purpose flour
8 serrano chiles, minced
1 c. chives, chopped
1 c. unsweetened coconut, shredded
1/2 c. carrot, shredded
1/2 c. celery, finely diced
2 t. green mango powder (amchoor), optional
1 c. sweet corn- fresh, canned or frozen, drained
2 large eggs, beaten
1½ t. salt
1/2 c. whole milk (or a bit more or less than 1/2 c. to adhere ingredients into a thick, cohesive mixture)
2 c. canola oil, for frying
Fresh Mint Chutney:
5 c. fresh mint leaves
2 serrano or Thai chiles
1/4 c. freshly squeezed lemon juice
1 t. sugar
salt, to taste
2 - 4 T. water, if needed
Directions
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Spiced Crab Cakes:
Combine the crab cake ingredients except the oil and milk, in a mixing bowl. Add the milk a little at a time; Cover; refrigerate at least 30 minutes.
Form the mixture into patties that are 2 inches in diameter and about 1/2 inch thick. Coat with additional breadcrumbs.
Fill a deep skillet with 1/2 inch of oil; place it over medium heat. When the oil is hot and simmering (test for readiness by dropping a loose kernel of corn into it; if the oil sizzles and tiny bubbles form around the kernel, the oil is ready), gently fry the patties, 5-6 minutes per side. DO NOT crowd the pan. Use 2 spatulas for easy and safe turning. Lay the fried patties on a paper towel lined plate to absorb excess oil.
Mint Chutney:
Combine all chutney ingredients in a blender. You may need to add 2 - 4 T. water to help blend the ingredients. Pack the sauce in a jar; tighten the lid, and store it in the refrigerator, where it will keep for 2-3 days. (Makes about 1 cup.)
Serve the crab cakes hot, with mint chutney on the side.
6 servings.