Gallette Of Sweet Potato-Crusted Tobago Crab Cake

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

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

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

1/2 cup olive oil, divided into 4 (2-tablespoon) portions

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