Lime-And-Coconut-Marinated Peekytoe “Crab Cakes” With Tomato Chutney

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 tsp. minced fresh ginger

Fine sea salt and freshly ground black pepper

1 lb. peekytoe crabmeat (or substitute jumbo lump or Dungeness)

2 Tbs. canola oil

2 cups loosely packed fresh basil

1/4 cup very loosely packed fresh basil, thinly sliced

6 small fresh basil tops

3/4 tsp. Espelette pepper (optional)

3 Tbs. coconut milk

1 Tbs. granulated sugar

1/4 cup unsweetened coconut flakes, toasted

3 cups peeled, seeded, and diced fresh tomatoes

1 tsp. minced garlic

3 Tbs. minced shallot

1 tsp. yellow mustard seeds

1 tsp. coriander seeds

1 bay leaf

6 Tbs. fresh lime juice

2 tsp. black peppercorns

1/2 cup canola oil

4 whole cloves

1/2 cup small-diced yellow onion

1 Tbs. seeded, minced jalapeño

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