- 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
- 1½ teaspoons salt
- 1/2 cup whole milk
- 2 cups canola oil, for frying
- 5 cups fresh mint leaves
- 2 serrano or Thai chiles
- 1/4 cup fresh-squeezed lemon juice
- 1 teaspoon sugar
- Salt, to taste
Top Chef judge Padma Lakshmi adds hot chiles and sweet corn to her crab cakes and serves them with a refreshing mint chutney.
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.
Serve the crab cakes hot, with mint chutney on the side.