INGREDIENTS:
PASTELES: 1 cup crab meat, frozen or canned 1/4 pound cassava (a root; also called yuca), peeled, broiled and grated or ground 1 green pepper, finely chopped
1 garlic clove, finely chopped 1/4 tablespoon curry powder 2 tablespoons lemon juice
6 tablespoons mayonnaise salt and pepper 1/8 cup all purpose flour
1 egg, beaten 3/4 cup bread crumbs peanut oil for frying
RED PIMIENTO SAUCE: 2 ounces Spansih pimientos, finely chopped 4 ounces mayonnaise CHUTNEY: 1/2 cup finely chopped mango pulp
1/2 cup finely chopped papaya 1 teaspoon honey 1/2 teaspoon white vinegar
Tabasco sauce to taste TO SERVE: assorted salad greens, like arugula, romaine and Boston lettue, shredded Rosemary sprig
1 FOR PASTELES (CRAB CAKES): Combine crab, cassava, green pepper and garlic, in a mixing bowl. Mix well. Add curry, lemon juice and mayonnasie. Season with salt and pepper.
2 have ready a dish with flour, a bowl with the beaten egg and another tray with the bread crumbs. With your hands, form 4 rectangular cakes or pasteles.
3 Coat pasteles with flour; dip in egg and coat with bread crumbs. Refrigerate, covered, for 1 hour. Fry pasteles in peanut oil in a deep skillet or frying pan, over high heat, until golden on both sides. Remove carefully with a slotted spatula and drain on paper towels. Place pasteles in a baking dish. Bake in a preheated 325-degree oven 6 minutes. Keep warm.
4 Fry pasteles in peanut oil in a deep skillet or frying pan, over high heat, until golden on both sides. Remove carefully with a slotted spatula and drain on paper towels. Place pasteles in a baking dish. Bake in a preheated 325-degree oven 6 minutes. Keep warm.
5 FOR RED PIMIENTO SAUCE: Mix chopped pimientos and mayonnasie well in a mixing bowl.
6 FOR CHUTNEY: Mix all chutney ingredients well in a mixing bowl.
7 TO SERVE: In center of serving plates, place about 1/2 cup assorted salad greens. Add one pastel on top and top with Chutney. Pour Red Pimiento Sauce on plate, around pastel. Decorate with a rosemary sprig.
