Malabar Crab Cakes with Panch Puran Chutney and Mango Slaw

Ingredients

Panch Puran chutney
1 teaspoon canola or olive oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon kalunji seeds (nigella), available from kalustyans.com
1/2 teaspoon mustard seeds
2 large ripe tomatoes , chopped
1/2 cup packed brown sugar
2 teaspoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)

Mango slaw
1 green mango , peeled, pitted and julienned
2 fresh curry leaves , finely chopped
1 teaspoon finely chopped red bell pepper
1 teaspoon fresh lime juice
1/2 teaspoon finely chopped cilantro
1/4 teaspoon finely grated ginger
1/4 teaspoon minced jalapeno
1/4 teaspoon salt
1/4 teaspoon sugar

Crab cakes
1 pound jumbo lump crabmeat , picked over
1/2 cup finely grated fresh coconut
1/3 cup dry breadcrumbs
2 large eggs , lightly beaten
2 tablespoons chopped cilantro
1 teaspoon Sambar powder (available from kalustyans.com) or curry powder
1 teaspoon fresh lime juice
1/2 teaspoon finely grated ginger
1/2 teaspoon minced garlic
1/2 teaspoon minced jalapeno
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)
3 tablespoons canola or olive oil
Cilantro sprigs, for garnish
Lime wedges, for garnish



Description

Recipe For Malabar Crab Cakes With Panch Puran Chutney And Mango Slaw, As Seen In The August 2005 Issue Of 'O, The Oprah Magazine.'

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