Keralan Crab Cakes with Mint Chutney

Ingredients

• 1 pound crab meat, picked over
• ½ cup dry breadcrumbs, plus about 1 cup more for dredging
• ½ cup all-purpose flour
• ½ cup mayonnaise
• 8 serrano chiles, unseeded and minced
• 1 cup chopped chives
• 1 cup shredded unsweetened coconut
• ½ cup shredded carrot
• ½ cup finely diced celery
• 2 teaspoons green mango powder or amchur (optional, see Note)
• 1 cup sweet corn (fresh, canned, or frozen), drained
• 2 large eggs, beaten
• 1 ½ teaspoons salt, plus more for sprinkling
• ½ cup whole milk, as needed
• Canola oil, for frying
• 2 ½ cups packed fresh mint leaves
• 1 serrano or Thai chile, stem removed
• 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
• ½ teaspoon sugar
• Salt, to taste

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