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Lime-and-Coconut-Marinated Peekytoe "Crab Cakes" With Tomato Chutney

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Lime-and-Coconut-Marinated Peekytoe

Ingredients

  • 2 tsp. black peppercorns
  • 1 tsp. coriander seeds
  • 1 tsp. yellow mustard seeds
  • 4 whole cloves
  • 1 bay leaf
  • 2 tbs. canola oil
  • 1/2 cup small-diced yellow onion
  • 1 tsp. minced garlic
  • 1 tsp. minced fresh ginger
  • 3 cups peeled, seeded, and diced fresh tomatoes
  • 1 tbs. seeded, minced jalapeƱo
  • 1 tbs. granulated sugar
  • fine sea salt and freshly ground black pepper
  • 2 cups loosely packed fresh basil
  • 1/2 cup canola oil
  • 1 lb. peekytoe crabmeat (or substitute jumbo lump or dungeness)
  • 6 tbs. fresh lime juice
  • 1/4 cup very loosely packed fresh basil, thinly sliced
  • 3 tbs. minced shallot
  • 3 tbs. coconut milk
  • 3/4 tsp. espelette pepper (optional)
  • fine sea salt and freshly ground black pepper
  • 1/4 cup unsweetened coconut flakes, toasted
  • 6 small fresh basil tops
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