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Spiced Crab Cakes with Mint Chutney

SERVINGS
6
RATE THIS RECIPE
(9)
Padma Lakshmi's Spiced Crab Cakes with Mint Chutney. TODAY, March 1st, 2017.
Padma Lakshmi's Spiced Crab Cakes with Mint Chutney. TODAY, March 1st, 2017.TODAY
SERVINGS
6
RATE THIS RECIPE
(9)

Ingredients

Crab Cakes
  • 1 pound crab meat
  • 1/2 cup dry breadcrumbs
  • 1/2 cup all-purpose flour
  • 1/2 cup mayonnaise
  • 8 serrano chiles, minced
  • 1 cup chives, chopped
  • 1 cup unsweetened coconut, shredded
  • 1/2 cup carrot, shredded
  • 1/2 cup celery, finely diced
  • 2 teaspoons green mango powder (amchoor) (optional)
  • 1 cup sweet corn (fresh, canned or frozen), drained
  • 2 large eggs, beaten
  • teaspoons salt
  • 1/2 cup whole milk
  • 2 cups canola oil, for frying
  • Fresh Mint Chutney (makes about 1 cup)
  • 5 cups fresh mint leaves
  • 2 serrano or Thai chiles
  • 1/4 cup fresh-squeezed lemon juice
  • 1 teaspoon sugar
  • Salt, to taste
  • Chef notes

    Top Chef judge Padma Lakshmi adds hot chiles and sweet corn to her crab cakes and serves them with a refreshing mint chutney.

    Preparation

    For the spiced crab cakes:

    Combine all the crab cake ingredients except the oil and milk in a mixing bowl. Add the milk a bit at a time; you may need a bit more or less than 1/2 cup to adhere the ingredients into a thick, cohesive mixture. Cover and refrigerate at least 30 minutes.

    Form the mixture into patties 2 inches in diameter and about 1/2-inch thick. Coat with additional breadcrumbs.

    Fill a deep skillet with 1/2 inch of oil and place it over medium heat. Once 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 on each side. Do not crowd the pan, and use 2 spatulas to turn.

    Lay the fried patties on a few paper towels to absorb excess oil.

    For the fresh mint chutney:

    Combine all the ingredients in a blender. 2 to 4 tablespoons of water can be added to help blend the ingredients, if needed. Pack the sauce in a jar, cover with its lid, and store it in the fridge, where it will keep for 2-3 days.

    For serving:

    Serve the crab cakes hot, with mint chutney on the side.