Gallette of Sweet Potato-Crusted Tobago Crab Cake

Ingredients

  • 4 tablespoons olive oil
  • 2 red bell peppers, finely diced
  • 2 yellow bell peppers, finely diced
  • 2 green bell peppers, finely diced
  • 4 scallions (green and white parts), chopped
  • 4 stalks celery, finely diced
  • 4 fresh pimiento peppers, seeded and finely diced (see Tips, below)
  • 1 1/2 pounds jumbo lump crabmeat, picked over
  • 1 cup mayonnaise
  • 1/2 cup grainy mustard
  • 1/4 teaspoon salt
  • Pinch freshly ground black pepper
  • 2 cups Wondra quick-dissolving flour or all-purpose flour (See Tips, below)
  • 4 eggs
  • 3 cups panko (Japanese breadcrumbs) or fresh breadcrumbs
  • 8 egg whites
  • 4 starchy yellow sweet potatoes (not orange), peeled and coarsely grated

  • For callaloo
    • 2 cups canned unsweetened coconut milk
    • 1 bunch callaloo leaves, fresh or frozen and defrosted, roughly chopped (see Tips, below)
    • 6 large pods okra, fresh or frozen
    • 1 small onion, chopped
    • 1/4 cup fresh pumpkin, diced
    • 2 whole scallions, chopped
    • 2 fresh pimiento peppers, seeded and chopped
    • 1 Scotch bonnet chile, whole
    • 2 cloves garlic, chopped
    • 2 fresh thyme sprigs

    To cook crab cakes
    • 1/2 cup olive oil, divided into 4 (2-tablespoon) portions

    To assemble dish
    • 1/4 teaspoon salt
    • Pinch freshly ground black pepper

    Description

    Editor's Note: This Recipe Is From Chef Khalid Mohammed Of Battimamzelle In Port Of Spain, Trinidad. Mohammed Also Shared Some Helpful Tips...

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