Crab meat is luxurious and can be pricey so when combined with the humble potato, it stretches into a curry that feeds six to eight people. The coconut lime curry is a delicious tart contrast to the creamy cutlet. Serve it with turmeric or saffron rice pilaf.
Makes 6 to 8 servings, 14 to 16 cutlets
ingredients : crab cutlets
1 pound fresh crab meat
2 large Idaho potatoes, boiled
2 tablespoons cornstarch
2 tablespoons minced onions
1 tablespoon minced garlic
1 cup chopped fresh herbs (such as cilantro, basil, or mint)
2 teaspoons sea salt
3 cups peanut oil for deep frying
ingredients : coconut curry
2 tablespoons olive oil
1 teaspoon black mustard seeds
2 whole serrano peppers
3 tablespoons grated unpeeled ginger
28 ounces coconut milk
Juice of 2 limes
1 teaspoon salt
instructions
Preheat a shallow pan with 3 cups of peanut oil to 325°F for frying the crab cutlets. Cut the serrano peppers into long strips.
Pick through the crabmeat to make sure all shells have been removed. Without peeling, grate the boiled potatoes.
In a large bowl, combine the fresh crabmeat, grated potatoes, cornstarch, minced onions, garlic, herbs, and salt. The mixture should come together into a firm mass. Form 2-inch size cutlets fry in the hot oil for 1 to 2 minutes on each side until golden brown. Drain on paper towels.
To make the curry_ In a stockpot heat the olive oil and pop the mustard seeds. Immediately add the serrano peppers, then the coconut milk, ginger, and salt. Bring the curry to a boil. Turn down the heat and simmer for 2 to 3 minutes. Turn the heat off and stir in the lime juice. Serve hot with the cutlets.
notes & variations
To make this ahead of time, make the cutlets and refrigerate until ready to fry. The curry can be made the day before.
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Instead of potato, use boiled or roasted carrots or sweet potato.
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