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.