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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