Spiced Crab Cakes
Try not to gobble these up; they're so good. The chutney is great, but if you choose not to make it, try our Sriracha Horseradish Squeeze as an alternative.
Crab Cakes
1 lb. crab meat
1/2 cup dry bread crumbs, regular or panko
1/2 cup flour
1/2 cup mayonnaise
2 serrano chilis, minced
1 cup green onions, minced
1 cup unsweetened coconut, shredded
1/2 cup carrots, shredded
1/2 cup celery, shredded
2 teaspoons green mango powder* (optional)
1 cup sweet corn, fresh, frozen or canned, drained
2 large eggs, beaten
1 1/2 teaspoons salt
1/2 cup whole milk
2 cups Pecan oil for frying
Fresh Mint Chutney
5 cups fresh mint leaves
2 serrano or Thai chilis
1/4 cup fresh squeezed lemon juice
1 teaspoon sugar
Salt to taste
Combine all crab cake ingredients except the milk and oil in a mixing bowl. Gradually add milk a little bit at a time. You may need a little less or more to adhere the ingredients into a thick, cohesive mixture. Cover and refrigerate at least 30 minutes.
Form into patties about 2 inches across and 1/2 inch thick. Coat with additional bread crumbs.
Fry in the oil until golden brown on each side, 3-4 minutes per side. Serve with the mint chutney.