Crab Kofta, Kerala White Crab Chutney, Mumbai Cheese Toast Batons

Ingredients
For the crab chutney
1/2 cup fresh coconut, grated
2 tsp vegetable oil
1 tsp mustard seeds
1 tsp urad dal
1 tsp ginger, chopped
5 - 6 curry leaves
1/2 cup crab meat, cooked
2 tsp Greek yogurt
salt to taste

For the Mumbai cheese toast
2 slices of brown bread, sliced
4 tsp cheddar cheese
1 tsp Mozzarella cheese
1/2 tsp red chilli powder
1/4 tsp chaat masala
1 medium-sized onion, chopped
1 tsp fresh coriander leaves, chopped

For the crab kofta
550 g crab meat, cooked
150 g potatoes, boiled
1 tbsp oil
1 tsp mustard seeds
2-3 green chillies
1 tsp ginger, chopped
1 tsp garlic, chopped
zest of 2 - 3 lemons
1 tsp fresh coriander leaves, chopped
1 tsp spring onions, chopped
200 g panko bread crumbs
150 g refined flour
oil for frying
salt to taste

Method
For the crab chutney
Heat oil in a pan, add mustard seeds and let them splutter. Add urad dal and sauté till brown. Add ginger and curry leaves and sauté. Keep aside. Mix the grated coconut and yogurt together. Add the tempering to the mixture and mix well with the crab meat. Season with salt.

For the Mumbai cheese toast
Toast the bread slices and keep aside. Mix cheddar cheese and Mozzarella cheese, add chopped onions, red chilli powder, chaat masala and fresh coriander leaves to the mixture. Spread this mixture on the toasted bread. Bake in an oven or a salamander till crispy golden brown. Cut in equal sized batons.

For the crab kofta
Heat oil in a pan, add mustard seeds and allow them to splutter. Add chopped ginger, garlic and green chillies. Sauté and keep this mixture aside. In a bowl, mix the cooked crab meat and boiled mashed potatoes. Add the tempering to the mixture. Mix the chopped spring onions, coriander leaves and lemon zest. Season with salt. Shape the above crab cake mixture in to an egg-like or oval shape. Dip in slurry and coat with panko crumbs. Refrigerate for a few minutes. Heat oil in a fryer and deep-fry the panko crusted crab cakes till golden brown in colour. Serve hot.