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Spiced Crab Cakes with Mint Chutney

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


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.


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.