Keralan Crab Cakes with Mint Chutney
Who doesn't love crab cakes? Padma Lakshmi made this recipe to meld a classic American dish with the hot and tangy flavors of her native Kerala. Since crab dishes are abundant in South Indian cuisine, the marriage is a happy one. She liberally uses hot green chiles, but they can be reduced a bit to taste. The shredded coconut gives the dish a South Asian twist, and the dried mango powder adds sourness. If you don't happen to have the amchur, don't despair. Add some lemon juice to the mixture instead. If you do this, you'll probably need less milk.