2 fresh mangoes, peeled and diced
1 cucumber, peeled, seeded and diced
1 small sweet onion, peeled and diced
5 small tomatoes, cored, cut in half and seeds squeezed out and diced
1 clove garlic, minced
½ tsp. salt
¼ tsp. cumin
¼ tsp. chili powder
In a bowl, combine all the ingredients, mix well and set aside, covered.
Coconut Sticky Rice
1 ¾ cup water
1 cup jasmine rice
2 Tbsp. Olive oil
1 tsp. Salt
1/8 tsp. cardamom
1 ½ cup coconut milk
In a medium sauce pan, add the water, rice, olive oil, salt, and cardamom, cover and bring to a boil; then reduce heat to low until rice has absorbed all of the water, approximately 20 minutes. Transfer the rice to a bowl and fold in the coconut milk. Cover and set aside.
½ lb. fresh crabmeat, remove any pieces of crab shells
1 c. fine white bread crumbs, unseasoned.
2 small garlic cloves, minced
1 medium shallot, minced
1/4 cup heavy cream
¼ tsp. chopped basil, dried; or two fresh leaves, chopped
½ tsp. chopped chives, dried; or 1 tsp. fresh chives, chopped
¼ tsp. chopped thyme, dried; or 1 tsp. fresh thyme, chopped
¼ tsp. chopped tarragon, dried; or ½ tsp. fresh tarragon, chopped
½ c. olive oil
½ c. flour (reserve for dredging the crab patties)
In a bowl, toss the crab with the breadcrumbs until the crabmeat is evenly coated. In a separate bowl blend all the herbs with the cream, garlic, and shallots. Then, with a fork, gently fold the crab into the cream/herb mixture, set aside.
¾ cup milk
¾ cup flour
1/2 tsp. salt
½ tsp. pepper
Now make the batter by whisking together the egg, milk, salt, and pepper; then gradually wisk in the flour, continually whisking until the batter is smooth.
Fold the crab mixture into the batter until evenly combined.
To cook the crab fritters:
Heat the olive oil in a heavy pan to medium heat.
Place flour from fritter recipe in a bowl and have a tray lined with absorbent paper on which to place the hot fritters.
With your hands, form the crab and batter mixture into thin disk-shaped patties; dredge them in the bowl of flour. Once the oil is hot, gently dip the patties in the egg wash and then place them into the oil. The fritters should cook on each side for roughly 1 minute, the thickness of the patties will dictate the cooking time, or until each side is a dark, golden brown color and the center of the patties should be warm to hot.
Remove the fritters from the oil and place onto the absorbent paper.
Place fritters on a bed of the summer salsa accompanied by the coconut sticky rice.