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

Steps

1. Spiced Crab Cakes:
2. 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.
3. Form the mixture into patties that are 2 inches in diameter and about 1/2 inch thick. Coat with additional breadcrumbs.